Butternut Squash Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 (12 ounce) package frozen butternut squash
• 2 granny smith apples
• 2 carrots
• 2 tablespoons olive oil
• 1/2 cup vanilla-flavored soymilk
• 2 scallions
• 1 tablespoon horseradish mustard
• 3/4 cup water
• 1 teaspoon orange zest
• cinnamon
• ground black pepper (to taste)

Recipe

• 1 thaw the frozen squash in separate container.
• 2 peel and chop the carrots.
• 3 place the carrots in a pot and add enough water to cover them.
• 4 simmer the carrots until soft.
• 5 heat the olive oil in a pot.
• 6 saute the apples until softened and slightly browned.
• 7 shake a few dashes of cinnamon onto the apples.
• 8 add the softened carrots (and the water they cooked in) and saute for a few more minutes, then mash with a fork to desired consistancy (i like it slightly chunky.).
• 9 add the thawed butternut squash, the orange zest and the 3/4 cup of water.
• 10 simmer for 30 minutes.
• 11 chop the scallions finely and add, stir in the horseradish mustard and vanilla soymilk and simmer 15 more minutes.
• 12 just before serving, add cinnamon and ground black pepper to taste.