butternut squash and apple soup

By Jody

Ingredients

• 1 large butternut squash
• 2 T evoo
• 1 large red onion, chopped
• 4 c peeled, chopped apples
• 4 c veggie broth
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 c almond milk
• salt and pepper

Details

Servings 6

Preparation

Step 1

preheat oven 400 degrees.
halve squash lengthwise and scoop out seeds. place cut side up in shallow baking dish andcover tightly with foil. bake 45-50 minutes or until tender. set aside until cool.
heat oil in saucepan. add onions and saute over medium low heat until golden, 8-10 minutes.
add apples, broth and spices. bring to a simmer, then cover and simmer gently untl apples are soft, about 10 minutes.
in food processor, puree squash with 1/2 c milk until smooth.
transfer apple-onion mixture to food processor and puree until smooth. return soup to pot and add squash puree, stir together. add remaining milk.
bring soup to a simmer, then cook over low heat until heated through. 5-10 minutes. season with salt and pepper. serve at once.