In a large pot, melt the unsalted butter over medium heat. Add the finely diced onion. Sauté it for about 5-7 minutes until the onion becomes translucent and fragrant. The intoxicating smell will draw everyone into the kitchen!

Next, toss in the butternut squash cubes and sliced carrots, stirring to mix everything. Cook for another 5-10 minutes, allowing the vegetables to start softening. This step helps to develop layers of flavor.

Once your vegetables are sautéed, it’s time to add the vegetable stock and apple cider. Pour them into the pot, stirring gently. The cider adds sweetness and an incredible depth to the overall flavor.

Now, sprinkle in the brown sugar, ground coriander, ground cinnamon, cayenne pepper, salt, and black pepper. Adjust the quantities based on your taste preference. Remember, cooking is about personal flavor!

Bring the mixture to a boil. Once it’s bubbling, lower the heat and let it simmer uncovered for about 20-25 minutes. By this point, the butternut squash and carrots should be tender and easy to mash.

After the vegetables have softened, use an immersion blender or regular blender to blend everything until it reaches a smooth consistency. If using a regular blender, remember to allow steam to escape to avoid splatters. If you like some texture, feel free to leave small chunks in the mix.

Once blended, return the soup to the pot. Stir in the grated Pecorino Romano cheese until it melts into the soup, enhancing the creaminess. Adjust seasoning if necessary, and then let it warm up just enough before serving.