My friend Amabel originally suggested this soup because she knows how much I like butternut squash. I call it my ABC Soup (for the apple, butternut squash, and chicken seasoning).

It makes a great meal on a cool evening!

Ingredients

• 1 medium white onion, peeled and chopped finely
• 1 clove garlic, chopped finely
• 1 apple, peeled, cored, and chopped finely
• 1 large butternut squash, peeled, seeded, and chopped into 1-inch pieces
• ½ tsp thyme
• 1 bay leaf
• ¼ tsp nutmeg
• 3 cups water (may add more as needed to achieve desired consistency)
• 1 Tbsp mock-chicken seasoning
• 2 cups non-dairy milk to add just before serving 

Preparation

Spray frying pan with coconut oil and heat over medium heat. When hot, add onions and garlic. Stir and cook about 5 minutes until softened.

Add all other ingredients except for the non-dairy milk.

Turn heat to medium high and cook for 15-20 minutes, stirring occasionally, until squash is tender.

When ingredients are cooked, remove the bay leaf.

Mash ingredients (or puree with portable mixer).

Stir in non-dairy milk.

Heat through, stirring constantly, and avoid boiling.

Serve

Serve in bowls. May add croutons or parsley as a garnish.