Butternut squash is also known as butternut pumpkin by our friends in Australia and New Zealand. It has a consistency and color very similar to pumpkin and is actually classified as a fruit. It is quite versatile as it can be roasted, grilled and steamed. It is an excellent source of Vitamin A, fiber and trace minerals. This soup is delicioius on a cool fall night. Bon Appétit!

Begin by cutting  the squash in quarters and spooning out the seeds.

Rub with olive or coconut oil and bake, skin side down at 400 F for about 30 minutes, or until tender.

While the squash is baking, add the following to a large pot:

2 tbs. butter or oil of choice.

1 large onion, chopped

3 cloves of garlic, crushed

1 granny smith green apple, sliced and cored

2 tsp. dried sage

Sautee until the onion is cooked through

Add 2 cups of organic, unsweetened almond milk.

Simmer until the squash is done. Scoop out the squash and add the squash to the pot and stir gently.

Transfer the soup to a blender or Vitamix and puree. Return to the pot to simmer for a few minutes.

If the soup is too thick for you, add 1 cup of water. Enjoy!!