Butternut Squash and Apple Soup

2 tbsp olive oil

1 white onion, diced

2 medium apples, peeled, cored, and chopped

1 butternut squash, peeled, de-seeded, and chopped into 1" pieces

1 1/2 tsp cumin

1/2 tsp corinader

1/2 tsp cinnamon

1/8 tsp nutmeg

2 cups vegetable stock

1/2-1 cup milk or cream

In large stock pot, heat olive oil over medium heat.  Add diced onion and cook about 4 minutes, until translucent.  Add apples, butternut squash, and spices and cook another 10 minutes, until squash and apples start to soften up.  You may need to add a little more olive oil to coat the squash and apples.

Add vegetable stock and bring to a boil.  Reduce heat and let simmer for 25-30 minutes, until squash is tender.  Remove from heat and blend with immersion blender.  Add milk and stir to combine.  Season with salt and pepper.  Enjoy!

Source: http://www.greensnchocolate.com/