This soup is incredibly flavorful, combining the sweetness of butternut squash and apples with aromatic spices. Roasting the squash beforehand adds a depth of flavor that can't be beat. Yields:

Ingredients 2 medium buttercup squash, halved and seeds scooped out 2 tbsp olive oil, divided 1 small onion, diced 2 cloves garlic, minced 2 cups cooked quinoa (or brown rice)

Ingredients 3–4 medium apples (Fuji, Gala, Honeycrisp, or Pink Lady work well) 1 tablespoon granulated sugar (or coconut sugar for a deeper flavor) ½ teaspoon ground cinnamon ½ teaspoon vanilla