Apple Squash Soup

Apple Squash soup is another classic Fall classic, this version is velvety smooth, luscious, tangy, sweet apples with mellow butternut squash and a hint of nutmeg, and, of course, creamy but dairy free!

Large heavy bottomed soup pot:
1          large Butternut squash
1          large Onion, chopped
2          tablespoons Grapeseed oil
4          large Apples, peeled, cored and quartered
4          cups of Vegetable stock
1          cup of Rice milk
¼        cup Coconut milk
½        teaspoon ground Nutmeg
Sea salt taste.

Peel Squash, remove seeds and cut into 2-inch cubes.

Medium heat, sauté onion in 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 soft.

Puree with blender and season with sea salt to taste.

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