Creamy butternut squash soup with spiced pepitas

3  teaspoons		olive oil
1-1/2		medium yellow onion,s chopped
1-1/2		medium Gala apple,s cored and chopped
1-1/2		carrot,s diced
1-1/2		celery stalk,s diced
3		cloves garlic, minces
1-1/8  teaspoons		ground cumin
54  ounces		cups cubed butternut squash
7-1/2  cups		vegetable broth
3/4  teaspoon		salt
3/4  teaspoon		ground pepper
4-1/2  tablespoons		minced cilantro

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Heat the olive oil in a large saucepan set over medium heat.

Add the onion, apple, carrot and celery to the saucepan and cook until the vegetables are starting to soften, about 5 minutes.

Add the garlic and cumin, and cook for an additional 30 seconds.

Stir in the butternut squash and broth. Bring to a boil over high heat, then reduce heat and simmer until the butternut squash is tender, about 30 minutes.

Let the mixture cool for about 10 minutes. Using an immersion blender, a regular blender or a food processor, puree the soup until it is smooth. Serve. Garnish each helping with spiced pepitas and cilantro.