Apple Squash Soup – from Clean Food
Author Terry Walters notes that this sweet, silky and uplifting dish is the quintessential fall soup. She serves it to friends and family and even sends it to school for her children’s lunches. She recommends pairing it with a salad or some sauteed greens and grains for an easy and satisfying meal.
1 large butternut squash
1 large yellow onion, chopped
2 tablespoons grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2 teaspoon ground nutmeg
Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.
In large pot over medium heat, saute onion in oil unitl soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to a boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.