Apple-Cinnamon and Butternut Squash Soup

For the soup:
In a food processor, add thawed butternut squash and sliced apples. Pulse several times. Add remaining ingredients and run processor several minutes to puree. Transfer to a soup pot (or Dutch oven with a lid) on medium heat and cook for 15–20 minutes, stirring frequently.

For the topping:
In a bowl, add topping ingredients and use a hand mixer to whip together. Refrigerate until ready to serve soup.

When ready to serve, ladle soup into bowls and garnish with the creamy topping.

This soup freezes easily once cooled. I always have this made and ready in the freeze, and we enjoy it year round in Florida.