Butternut Squash and Sweet Potato Soup

This is a rendition of a recipe from our friends at BlissfulBasil.com my wife found. When created it was a creamy, sweet, but yet a little spicy flavored soup that had great flavor.

The recipe was tweaked a little for our tastes, so here is what we did:

1 yellow onion
1 clove garlic
4 cups butternut squash, cubed
2 1/2 cups sweet potato, cubed
1 green apple, cubed
3 cups chicken stock
1/8 tsp ground ginger
3/4 cup almond milk
2 tsp sea salt
1/4 tsp cumin
1/8 tsp cayenne

Take your onion and dice. Cook in a saute pan or cast iron skillet on medium. Cook until tender.Set aside.

Take your sweet potato and your butternut squash and roast in the oven on 350 degrees for 25-30 minutes, depending on the thickness. It should be tender to cut with a fork.

Add onions, sweet potato, and butternut squash in a boiler  pan. Add stock and your other spices and  cook on simmer for 10 minutes.

With an emulsifier blend all together until smooth. Add almond milk and salt. Blend more until all incorporated.

That's it! It was a delicious dish, and one I recommend any time of year.