Spiced Winter Squash Soup

‘Tis the season for over-sized scarves and cardis, snuggling, and comfort foods. During the fall season, my tastebuds crave everything from pumpkin to apples to crispy marshmallows squished between graham crackers. But most of all, I crave the warmth of a hot bowl of soup in my palm in the comfort of my own home.

Here’s What You’ll Need:

1 Medium Yellow Onion (chopped, 1 cup)

2 Ribs Celery

2 Carrots

1 Butternut Squash (peeled, chopped, seeds discarded)

1 Green Apple (peeled, chopped, cored)

3 Cups Vegetable Stock

1/2 Cup Water

1/2 Cup Almond Milk

2 Tbsp. Olive Oil

Nutmeg, Cinnamon, Garlic Granules, Salt and Pepper (pinches, to taste)

Directions:

-Heat a large pot on medium-heat. Add olive oil and heat for 1 minute before adding chopped onions, carrots, and celery. Saute for 10 minutes. If veggies begin to brown, lower heat.

-Add the apple, butternut squash, broth, almond milk and water. Bring to boil. Reduce heat, and cover. Simmer for 30 minutes, or until squash and carrots are softened.

-Add spices and stir.

-Using an immersion blender stick,* blend mixture until smooth.

-Serve immediately or refrigerate up to 5 days.**

*If you do not have an immersion stick, simply blend soup in a standing blender in batches until smooth.

**You can also freeze to keep longer.