Vegan Butternut Squash Almond Soup

• 4 cups Midwest-grown Butternut Squash, cubed
• 1.5 cups Fresh Carrots, cubed
• 1 tsp Fresh Ginger (optional)
• 1/2 cup Almond Butter
• 4 Cloves Garlic
• 1 medium White or Red Onion
• 1 tbsp Extra Virgin Olive Oil
• 1/4 tsp Nutmeg
• 1/2 tsp Ground Cumin
• 1/4 tsp Crushed Red Pepper
• 2 Vegan Bouillon Cubes
• 4 cups Water
• Salt to taste
• 1 Medium Midwest-grown Jonathan or Honeycrisp Apple, for Garnish
• Fresh Dill, for garnish

1. In a medium-sized pot, boil water and dissolve bouillon cubes. Turn down to simmer.
2. In another large pan, heat oil on medium heat, add and saute onions until browned. Add fresh ginger (optional), garlic and crushed red pepper and saute for another minute.
3. Pour bouillon broth mixture over browned onion mixture, and bring the mixture to a boil.
4. Add butternut squash and carrots and turn heat to medium-low. Simmer for 3-4 minutes, then add almond butter and stir well. Stir in cumin and nutmeg. Cover and simmer another 3-4 minutes or until carrots and squash are tender.
5. Turn heat off. Using an immersion blender, stir mixture until it is creamy.
6. Garnish with thin planed slices of sweet/sour apple
7. Voila!

midwestgrown butternut, fresh carrots, ginger, almond butter, garlic, red onion, olive oil, nutmeg, ground cumin, red pepper, water, salt, midwestgrown, fresh dill

Taken from www.epicurious.com/recipes/member/views/vegan-butternut-squash-almond-soup-50107920 (may not work)