- 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.