Start by peeling and dicing the butternut squash into uniform pieces. Next, chop the apples and onion, gathering your vegetable broth, ground cinnamon, salt, and pepper.

In a large pot, combine the diced butternut squash, chopped apples, onions, and vegetable broth. Over medium heat, bring the mixture to a gentle simmer. Cover the pot and allow it to cook for about 20-25 minutes, or until the squash and apples are tender.

Once the butternut squash and apples are soft, stir in the ground cinnamon and season with salt and pepper to taste.

Using an immersion blender, carefully blend the mixture until it becomes velvety smooth. If using a traditional blender, transfer the mixture in batches with caution as hot liquids can splatter.

If you prefer a thinner soup, add more vegetable broth until you achieve your desired consistency.

Ladle the creamy soup into bowls and garnish with a sprinkle of cinnamon or a few apple slices, if desired.