3 large butternut squash
4 Macoun or Macintosh apples
Vegetable stock, as desired
Coconut milk (I used unsweetened)
1 white onion
3 to 4 stalks celery
1) Preheat oven to about 380 degrees Fahrenheit. Peel, core, and chop both squash and apples. You will be adding them to a food processor, so use your judgement on how large/small you chop them. Add squash to oven first as they take much longer to bake. I have a newer oven, so I won't give a baking time. However, once they begin to soften and slightly brown they are done. Add the apples about 10 to 15 minutes before you take out the squash.
2) While your squash and apples are in the oven, finely chop your onion and celery. Saute until the begin to break down. Keep it on a low to medium low heat so the onions don't burn.
3) Add everything to a food processor and puree. I had to add mine in batches because I had more ingredients than food processor! You may want to add a little "milk" while you puree so it gets nice and smooth.
4) Put all of your puree into a large sauce pan and turn heat to a med. low. Allow to cook for about 5 to 10 minutes, stirring frequently. Here's where the inner chef in you comes in!!! Add as much vegetable stock as you see fit. I just kept adding stock and water until it became "soupy" enough. And during the cooking process, added the coconut milk until it was creamy enough for me. Add as much cinnamon and nutmeg as you like. I just kept adding a dash here and there until I was satisfied with the flavor. Trust your instincts!!!
Once you have achieved a good consistency and flavor, the soup is done. I added a bit of crushed walnut for a garnish and all of my omni testers approved, woo-hoo!!! I hope explained this well, and enjoy
Source of recipe: This recipe was inspired by the "soup of the day" at the restaurant i work at