Creamy Butternut Squash and Apple Soup

The flavors of autumn in a creamy, satisfying soup.

Time 1 hour

Serving Size 6

Ingredients

2 Tbsp Olive Oil
1 Small Yellow Onion, Peeled And Chopped
1 Clove Garlic, Chopped
1 Granny Smith Apple, Peeled, Cored And Chopped
1 Large Butternut Squash (about 2.5 Lbs) Peeled, Seeded And Chopped Into 1-Inch Pieces
2 Stems Fresh Thyme Or 1/2 Tsp Dried Thyme
1 Bay Leaf
1/4 Tsp Nutmeg
3-4 Cups Water
2 Cups silk Original Soymilk, almondmilk, coconutmilk, Or original Oatmilk
1 Tsp Salt
1/2 Tsp Fresh Ground Pepper
1 Tsp Fresh Lemon Juice
4 Tbsp Toasted Sliced Almonds For Garnish

Step 1
Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute.
Step 2
Add onions and garlic and cook until softened, about 5 minutes.
Step 3
Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium-high and cook for 15-18 minutes, stirring occasionally, until squash is tender.
Step 4
Stir in Silk and heat through.
Step 5
Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes.
Step 6
In two to three separate batches, puree soup in a blender or food processor until smooth and creamy.
Step 7
Return to saucepan and reheat.
Step 8
Add nutmeg and lemon juice and season to taste with salt and pepper.
Step 9
Serve in warm bowls garnished with toasted sliced almonds.