This Butternut or any squash soup is a wonderful meal for a cold, blustery day. Enjoy!
1 TBS. extra-virgin olive oil or grapeseed oil 1 medium yellow or sweet onion diced 2 medium butternut squash 2 apples diced, unpeeled (You can use any type of apple) 2 cups low sodium vegetable broth 1 tsp. salt 1/2 tsp. nutmeg 1/4 tsp black pepper 3/4 cups coconut milk or other vegetable milk
Saute onions in oil. While the onion is cooking, trim the top and bottom off the squash. Peel the squash with vegetable peeler. Cut in half lengthwise and scoop out seeds. Cut into 1/2-3/4 inch cubes. Place all cubes into slow cooker. Add Apples, broth, salt, pepper, nutmeg and black pepper. Cover and cook on LOW for 6-8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender.
Add 3/4 cup of vegetable milk. Puree the soap with an immersion blender.