Apple Butternut Squash Soup

By loves2bake

Ingredients

• 1 large butternut squash
• 1 large yellow onion, chopped
• 2 T grapeseed oil
• 4 large apples, peeled, cored & quartered
• 4 cups vegetable or chicken stock
• 1 cup rice milk
• 1/4 cup coconut milk
• 1/2 tsp. nutmeg
• sea salt

Preparation

Step 1

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

In a large pot, over medium heat, saute onion in grapeseed oil until soft (about 5 minutes). 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 tender.

Pour soup into a blender and puree until smooth. Season with sea salt and serve immediately.