This easy one-pot soup is so comforting on cooler days! A vegan and dairy-free take on a classic butternut squash soup, it uses simple ingredients along with a tart-yet-sweet addition of apple.

Servings: 3-4

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: 60 minutes

Ingredients

• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 2 garlic cloves
• 15 ounces peeled and cubed butternut squash
• 1 apple, cubed
• 4 cups vegetable broth
• 1/3 cup Califia Farms Unsweetened Almondmilk
• Salt and pepper to taste
• Pinch of sugar to taste

Method

1. In a deep pot or dutch oven, heat olive oil on medium low.
2. Add in onions and garlic and allow them to sweat for 5-10 minutes with salt and pepper. Add in squash and apple and stir, letting cook for 5-10 minutes.
3. Add in your broth, bring to a boil and then simmer until your squash and apples are soft.
4. Transfer to a blender or use a handheld blender. Once creamy, add in Califia Farms Unsweetened Almondmilk.
5. Adjust taste with salt, pepper and sugar, as needed. Serve and enjoy!