Butternut Squash Soup

Fall, glorious fall.  The Farmer’s Market had such beautiful Butternut Squash on display that I just had to make a double batch of this delicious, creamy and spicy squash soup. 

Butternut Squash Soup

Adapted recipe

3            cups butternut squash, peeled, seeded and diced

1/2         cup onion, diced

1            cup Granny Smith apple, peeled, cored and diced

1            tablespoon olive oil

4            cups vegetable stock

2            tablespoons Agave

1/4         cup vegan milk

1            pinch – or more – cayenne pepper

1            pinch – or more – nutmeg

1            pinch – or more – cinnamon

              salt and pepper, to taste

In a medium saucepan, sweat onions for 10 minutes with olive oil. 

Add squash, apples, spices and stock.

Reduce heat and simmer 20-25 minutes.

Puree in food processor or blender.  Adjust seasoning to taste.  Stir in vegan milk, if desired.