-
Grab a large to medium butternut squash and peel it and cube it into bite-sized cubes.
-
Sauté the onions and garlic with the oil in a large pot on medium heat until tender.
-
Add the cubed squash and sauté until tender. This melds the savory flavors together so nicely!
-
Once tender, add cream, stock, salt, pepper, spices and brown sugar.
-
Bring to a boil and cook on medium-high until the squash is fork-tender. This takes about 25 minutes and you'll want to stir it regularly.
-
Remove the soup from the heat source and either use an immersion blender to blend until smooth, or ladle into a blender and puree.
-
Ladle soup into bowls and garnish with diced apple and dried cranberries. Delish!