Ingredients
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
Preparation
In a medium-sized pot, boil water and dissolve bouillon cubes. Turn down to simmer.
In another large pan, heat oil on medium heat, add and sauté onions until browned. Add fresh ginger (optional), garlic and crushed red pepper and sauté for another minute.
Pour bouillon broth mixture over browned onion mixture, and bring the mixture to a boil.
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.
Turn heat off. Using an immersion blender, stir mixture until it is creamy. Garnish with thin planed slices of sweet/sour apple
Voila!
