I've tried many Butternut Squash soups. I found this recipe in the "Forks over Knives" cookbook, and added my own touches to make it one of the tastiest squash soups that have you coming back for more! This recipe serves 14. You can halve recipe by using 1 large squash, 2 apples, 2 cups veggie broth and 1 cup cider.

• 1 large onion
• 2 medium size butternut squash
• 3 Granny Smith apples, peeled, cored and diced
• 2 T ground curry
• 2 cups unsweetened apple cider 
• 1 tsp cinnamon
• 6 cups low sodium veggie broth
• 1 can light coconut milk
• salt to taste

Dice the large onion.

Hint: To make it easier to peel and cut the squash, microwave the whole squash for 8 minutes. Let cool. So easy to peel and slice. Then remove the seeds and dice the squash.

Brown the onions in a little water until lightly browned and softened. Add water a little at a time to keep from burning. When done, add the diced squash, the apples, curry powder, apple cider, cinnamon, and veggie broth. Bring ingredients to a low boil and then simmer till squash and apples are cooked. Add the coconut milk to the soup and mix well. Taste for salt and additional spices.