September in Southern Georgian Bay always feels like the true beginning of fall. The orchards in Thornbury and Meaford are heavy with apples, farmers’ markets are stacked with squash and root vegetables, and the air has that first crispness that makes you crave something warm and comforting. That is exactly why I chose this recipe. It brings together two of our region’s best harvest ingredients, apples and butternut squash, into a soup that feels both simple and special. It is the kind of dish you can make on a Sunday afternoon with the windows open and the smell of roasted vegetables filling the kitchen, then enjoy all week long.

This soup is silky, slightly sweet, and perfectly warming on a cool fall day. The apples add brightness while the squash provides a rich, earthy base. It is easy to make ahead and freezes well, which makes it a true seasonal staple.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
  
• 2 medium apples (McIntosh or Honeycrisp work well), peeled, cored, and chopped
  
• 1 large onion, chopped
  
• 2 carrots, peeled and chopped
  
• 2 tablespoons olive oil
  
• 4 cups vegetable or chicken broth
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• ½ teaspoon ground ginger
  
• ½ cup cream or coconut milk (optional, for creaminess)
  
• Salt and pepper to taste
  
• Fresh thyme or toasted pumpkin seeds for garnish
  

Instructions

1. Preheat the oven to 400°F (200°C). Spread the squash, apples, onion, and carrots on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30 to 35 minutes until tender and slightly caramelized.
   
2. Transfer the roasted mixture to a large pot. Add the broth, cinnamon, nutmeg, and ginger. Bring to a simmer for 10 to 15 minutes.
   
3. Use an immersion blender (or carefully transfer to a regular blender in batches) to puree the soup until smooth.
   
4. Stir in the cream or coconut milk if using, adjust seasoning, and warm through.
   
5. Serve hot, garnished with thyme sprigs or toasted pumpkin seeds.
   

This soup pairs beautifully with crusty bread from a local bakery or a sharp cheddar grilled cheese. It is a recipe that reflects our local harvest, our changing seasons, and that feeling of comfort we all look for as the days grow shorter.