Butternut Squash Soup!

I took this recipe out on a limb and wanted to see how it turned out. Verdict? Tasty! I would definitely add this soup to my repertoire. There is one ingredient I added to see if it would work. Can you guess what it might be?

1 1/2 cups butternut squash
1 medium onion
2 cups turkey broth or stock
1/2 cup almond milk
1 tbsp kosher salt
2 tsp black pepper
1 peeled granny smith apple (what???)
mozzarella chess for topping
paprika for garnish

Take butternut squash, onion, broth, and apple and put into a crock pot. Cook on low setting for 4 hours, stirring occasionally. 

After 4 hours blend or emulsify the mixture until smooth. Take a sieve and filter out any small fibers that may be in the soup. Place back in crock pot or a heated boiler on medium low heat. Add almond milk, and add salt and pepper to taste. Let simmer or cook for about 15-20 minutes. 

Place in bowls and put about 1/2 tbsp mozzarella cheese on top. Place paprika on top to garnish. 

This may not be the exact measurements, because I didn't write everything down when I created it. But hey, adjust to the flavor you enjoy! This soup was great, creamy, and worth the effort.  Give it a try one day!