Servings: 6
Ingredients:
- 1 butternut squash, cubed (I used about 4 cups cubed)
- 1 large sweet onion, chopped
- 2 tbsp olive oil
- 4 apples, peeled and quartered
- 4 cups of vegetable stock
- 1 cup of rice drink
- ¼ cup of coconut milk
- ½ tsp ground nutmeg
- Sea salt
Directions:
- In large pot, sauté onion until soft, about 5 minutes. Add squash, apples, stock, rice milk, coconut milk, and nutmeg. Cover, bring to boil, and then simmer for about 30 minutes until squash is soft.
- Using immersion blender, puree soup. Add sea salt to taste.
Nutrition:
- Calories 211
- Carbohydrates 39g
- Fat 8g
- Protein 3g
- Great source of Vitamin A and Potassium
