Peel and dice the apples, butternut squash, onions, and garlic.
Spray Avocado Oil Spray in large pot (I used my dutch oven) over medium heat. Sautee the diced onion in a pot or dutch oven with olive oil spray for 5 minutes or until tender and translucent.
Add the minced garlic, and cook for 2-3 minute, or until fragrant. Do not overcook the garlic.
Add the cubed butternut squash, both diced apples, low-sodium chicken broth, , , paprika, coriander, cinnamon, and nutmeg. Stir to combine ingredients.
Bring the soup to a boil, then cover and reduce to medium low heat and cook for 30 minutes or until squash is fork tender.
Blend using an immersion blender to make it smooth and creamy. You can also use a regular blender and blend small batches at a time and return soup to pot.
Add 1 tablespoon of butter and salt and pepper to taste. To enhance richness, a 2nd tablespoon of butter can be added.
This soup freezes very well! Or store in the fridge up to 5 days.