Step 1

In a large Dutch oven over medium heat, heat the olive oil. Add the diced onion and cook for 5 minutes, until tender.

Step 2

Stir in the peeled and cubed butternut squash, sweet potatoes, and apple. Continue cooking for 10 minutes, stirring occasionally, until the vegetables are beginning to soften.

Step 3

Add the garlic, sage, cinnamon, nutmeg, and salt, stirring to combine. Cook for 30 seconds, until the garlic is fragrant.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Continue cooking for 20 minutes, until the squash and sweet potatoes are easily pierced with a fork.

Step 5

Remove from the heat and use an immersion blender to blend until smooth. To use a regular blender, work in batches to process the soup until smooth. Add more broth if the soup is too thick.

Step 6

Ladle into bowls and garnish with toasted pepitas and freshly ground black pepper, if desired.

Step 7

In a large Dutch oven over medium heat, heat the olive oil. Add the diced onion and cook for 5 minutes, until tender.

Step 8

Stir in the peeled and cubed butternut squash, sweet potatoes, and apple. Continue cooking for 10 minutes, stirring occasionally, until the vegetables are beginning to soften.

Step 9

Add the garlic, sage, cinnamon, nutmeg, and salt, stirring to combine. Cook for 30 seconds, until the garlic is fragrant.

Step 10

Pour in the vegetable broth and bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Continue cooking for 20 minutes, until the squash and sweet potatoes are easily pierced with a fork.

Step 11

Remove from the heat and use an immersion blender to blend until smooth. To use a regular blender, work in batches to process the soup until smooth. Add more broth if the soup is too thick.

Step 12

Ladle into bowls and garnish with toasted pepitas and freshly ground black pepper, if desired.