For those of you who enjoy the tastes of fall, and the aroma of fall spices, this soup really fills the bill. I particularly liked the distinctive, slightly sweet taste. The recipe is so simple. The most difficult part is peeling and seeding the butternut squash. Once that’s done, you are 15 minutes to a delightful first course.
- 1 large yellow onion, chopped
- 1 tablespoon organic butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 or 2 tart green apples, peeled, cored, chopped (squash and apple should be a 3 to 1 ratio)
- 3 to 4 cups organic chicken broth (or organic vegetable broth)
- 1/4 teaspoon salt, a pinch of pepper
- pinch of nutmeg (to taste – freshly grated is best)
- 1/4 to 1/2 teaspoon cinnamon
- 1 cup unsweetened Almond Milk (original or vanilla flavor)
- Combine butter and onion, saute gently for 5 minutes.
- Add squash, apple, and broth. Bring to a boil.
- Simmer for 10 minutes, or until squash is tender.
- Stir in Almond Milk and spices to taste.