- Acorn and Butternut Squash
- Green Apples
- Kosher salt
- Black Pepper
- Almond Milk (or real milk if you prefer)
- Beer or Broth or Both
- We used Pumking (which is delicious) and vegetable broth
Cut the squash in half and remove seeds
Cover the squash with honey and salt and roast in the oven at 350 degrees for anywhere from an hour to three hours depending on the size of the squash.
Squash will be soft when ready. Scrape roasted squash out of the peel, then put in the food processor. Add broth or beer or both to the food processor while pulverizing. Add additional cinnamon, nutmeg and pepper.
Continue running through food processor until you get the texture you want.
Put it all into a pot and simmer.
While its simmering, add almond milk until it reaches a soup consistency. Enjoy!
* This recipe and all the photos were done by Jeremy-- thanks babe, well done!