Fresh Recipe: Silky Sweet Apple Squash Soup

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  • 1 large butternut squash
  • 1 large yellow onion, chopped
  • 2 tbsp grapeseed oil or canola oil
  • 4 large apples, peeled, cored and quartered
  • 4 cups vegetable stock
  • 1 cup rice milk
  • 1 cup coconut milk
  • ½ tsp nutmeg
  • Sea salt to taste

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.

In a large pot over medium heat, sauté onion in oil until soft. Add squash apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to a boil, then reduce heat and simmer for 20 minutes or until squash is soft. Puree in batches with a blender. Season with salt and enjoy!

Serves about 6.