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.