This creamy vegan soup is the perfect early fall treat. The flavors of the apples and butternut squash pair together perfectly and the end result is a super thick and velvety soup. From start to finish, it only took 1 hour and 30 minutes to make, not including the cooling time. This dairy free soup is easy to freeze but it will also keep well in the fridge for about 4 days.  The rich flavor of the soup comes from the sautéed veggies. The apples and squash lend sweetness but the nutmeg and pepper adds just the right amount of  spiciness. This soup is perfect to have on a cool fall day by itself or can be enjoyed with our Mixed Greens and Pepitas Salad

Ingredients:

• 3 tablespoons olive oil
• 1 small Vidalia onion
• 2 carrots, small
• 1 bay leaf
• 1/2 teaspoon each salt and pepper
• 2 lbs butternut squash
• 4 apples, medium to hard kinds such as Gala, Macoun, or Granny Smith
• 1/2 teaspoon each nutmeg, cinnamon, cardamon
• 4 cups stock, vegetable

Method of Preparation:

1. Sauté onion, carrot, salt and pepper, and olive oil until lightly browned. About 8 minutes.
2. Add diced apples and diced butternut squash.
3. Add vegetable stock.
4. Add nutmeg, cinnamon, cardamon, bay leaf.
5. Cook on medium low heat for 40-45 minutes until all vegetables are soft and starting to break down.
6. Remove bay leaf.
7. Turn heat off and use immersion blender to desired consistency.
8. Serve immediately or allow to cool completely before storing in the refrigerator.

Serves 6-8 people

Enjoy!