Here is a recipe of an apple and squash soup that we served during our harvest supper and that was so popular. The recipe, with small adjustments is taken from ‘Clean food’ book by Terry Walters.
1 large squash
1 large onion chopped
Oil for cooking
4 large apples, peeled, cored and chopped
4 cups veg stock
1 cup milk (plant or dairy)
A pinch of salt
Cut squash, scoop the seeds out and peel the skin. You can also roast it in the oven for about 30 minutes, and then peel the skin.
In the pot fry the onion until soft. Add all the other ingredients, cover and bring to the boil. Simmer, until squash and apples are soft (if not oven-cooked). Puree with a blender. Adjust seasoning. Enjoy!