1 large butternut squash
1 large yellow onion, chopped
2 Tbsp grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2 tsp ground nutmeg
1. Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.
2. In a large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash,
apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to a boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with a handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.