Butternut Squash and Apple Soup

frommybowl.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

1 small yellow onion, diced

2 to 3 cloves of garlic, minced

1 Granny Smith apple, diced

½ tablespoon chopped fresh rosemary

1 teaspoon finely chopped fresh sage

1 small butternut squash, peeled and diced (about 5 to 6 cups/800 g)

1 13.5 ounce can light coconut milk

4 cups vegetable broth

Salt and black pepper, to taste

Directions at frommybowl.com

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