First homemade butternut squash soup of the fall.

Sweet Butternut Squash Soup

 

• 1 medium size butternut squash
• Almond milk
• 2 carrots, peeled and diced
• 1 large sweet apple, peeled and diced
• Low sodium organic vegetable broth 
• Cinnamon   

1. Pre-heat oven to 375 degrees.
2. Cut squash in half gut the seeds. Fill baking pan with 2 inches of water and place squash face down. Cook for 45 minutes or until soft. Remove from oven and flip squash to cool.
3. While squash is cooling heat 2 cups of vegetable broth to a boil, when it reaches a boil add carrots and apple reduce to a simmer.
4. Scoop squash off the peel and put in a blender add enough almond milk to blend about 1/2 a cup. Blend till smooth and transfer to a bowl.
5. Remove carrots and apple from broth and blend till smooth.
6. Add blended squash and carrot/apple mix to broth top with cinnamon, heat to a boil and then reduce to a medium simmer till desired temperature is reached.
7. I topped it with fresh Italian bread and romaine hearts .