Measurements

• 1 medium butternut squash
• 2 apples
• 1 onion
• 2 cloves garlic
• 1 tablespoon fresh ginger
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon thyme
• 1/2 cup cream

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Stir in ginger, cook for 1 minute.
• Add butternut squash and apples, cook for 5 minutes.
• Pour in vegetable broth, bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• Add salt, pepper, nutmeg, cinnamon, and thyme.
• Blend the soup until smooth using an immersion blender.
• Stir in cream, heat through without boiling.
• Adjust seasoning if necessary.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.