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A velvety fall soup with roasted squash, apple and a touch of warm spice.
Ingredients
1 butternut squash, peeled and cubed
1 apple, cored and chopped
1 onion, chopped
2 tbsp olive oil
4 cups vegetable broth
1/2 tsp ground nutmeg
1/2 cup coconut milk
Make it
Saute onion in oil 5 minutes, then add squash, apple and nutmeg.
Pour in broth and simmer 20 to 25 minutes until squash is very soft.
Blend smooth, stir in coconut milk and season with salt.
A recipe to make at home.
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