-2 tbsp extra virgin olive oil
-1 1/2 pounds peeled and seeded butternut squash, cut into 1 inch chunks (*tip-you can buy a 2 lb package of precut and seeded butternut squash at Costco)
-1/2 white onion, diced
-2 large garlic cloves, dice
-1 1/2 tsp cinnamon
-1 tsp ground ginger
-1/4 tsp ground cloves
-1/8 tsp cayenne pepper
-3 cups organic chicken broth
-1/2 cup unsweetened almond milk
-One pack snack size of organic unsweetened apple sauce
-sea salt and pepper to taste
-Heat oil in a large pot over med heat and add squash. Stir frequently, cook for 7-8 mins until browning starts.
-Add onion and garlic. Cook until fragrant. Then add cinnamon, cloves, ginger, and cayenne and cook for another minute.
-Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer until squash is tender, about 10 minutes.
-Using a food processor or blender, purée your soup until very smooth-about a minute.
-Return purée back to pot and add your almond milk and applesauce and stir thoroughly on a low heat. Add salt and pepper to taste.