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Vegan Butternut Squash Soup

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Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1- inch fresh ginger root grated
  • ½ tsp ground turmeric
  • Pinch of cinnamon
  • Pinch of cardamom powder
  • Pinch of ground cloves
  • 1 green apple peeled, cored, and chopped
  • 3 c water
  • 4 c chopped butternut squash oven-roasted and cooled.
  • Himalayan sea salt and pepper to taste

Instructions
 

  • Heat extra virgin olive oil in a medium saucepan over medium heat.
  • Add onion and garlic and cook until tender (about 6 to 8 minutes).
  • Add ginger, turmeric, cinnamon, cardamom, and ground cloves and cook until fragrant, about 1 minute.
  • Transfer to a blender or food processor and add apple, squash, and 3 c water.
  • Return to saucepan and cook for an additional 8-10 minutes on medium-high heat.
  • Let it cool slightly and then season with Himalayan sea salt and pepper to taste

Notes

Replace all or some of the water with non-dairy milk of your choice to make it creamier.