Butternut Squash & Apple Soup

 I’ve carried this magazine cut out around for years and years and finally putting it online.  Such a great fall/winter soup that can be made stovetop or crockpot.

• 1 large yellow onion, diced
• 2 lbs cubed butternut squash (Costco sells already prepared)
• 2 Granny Smith apples, peeled, cored and sliced
• 64 oz vegetable broth
• 4 bay leaves
• 1 Tbsp salt
• 1/2 tsp coriander
• 1 tsp fresh ginger
• Fresh ground pepper to taste
• *Optional 1 package vegan cream cheese

Put all ingredients into a crockpot.  Cook on high 4 hours. Once squash and onions are soft REMOVE bay leaves.  If using cream cheese add now. Use an immersion blender to smooth soup.  Serve warm soup or freeze for a rainy day. We like to top with spicy pepitas and serve with corn bread.