Creamy Butternut Squash and Apple Soup

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INGREDIENTS:

1 small yellow onion, peeled and chopped

1 clove garlic, chopped

1 Granny Smith apple, peeled, cored and chopped

1 large butternut squash, peeled, seeded and chopped into 1 inch pieces

2 stems fresh thyme

1 bay leaf

1/2 teaspoon nutmeg

3 cups water (or as needed to cover ingredients)

2 cups Almond Milk (original)

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1 teaspoon fresh lemon juice

4 tablespoons toasted sliced almonds, for garnish

DIRECTIONS:

Heat a 5 quart pot over medium-low heat; add small amount of water to saute.

Add onions and garlic and cook until softened, about 5 minutes. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients.

Turn heat to medium high and cook for 15-18 minutes, stirring occasionally until squash is tender. Stir in Almond milk and heat through.

Remove from heat and remove thyme stems and bay leaf. Allow to cool for 5 minutes.

In 2 to 3 separate batches, puree soup in a blender or food processor until smooth and creamy. Return to saucepan and reheat. Add nutmeg and lemon juice and season to taste with salt & pepper.

Serve in warm bowls garnished with toasted sliced almonds.