"The quintessential fall soup"

This soup is from a new cookbook that I got for my birthday called Clean Food by Terry Walters. The recipes are organized seasonally, so the ingredients they call for are only what is generally in season. From the fall section, I made Apple Squash Soup. It was simple and so yummy!

Apple Squash Soup

1 large butternut squash
1 large yellow onion, chopped
2 tablespoons oil
4 large apples, peeled, cored, and chunked
4 cups vegetable stock
1 cup (rice) milk
1/4 cup coconut milk
1/2 teaspoon ground nutmeg
sea salt

Peel squash, cut in half, remove seeds. Cut into 2-inch pieces. In large pot over medium heat, saute onion in oil until soft (about 5 minutes). Add squash, apples, stock, milk, coconut milk, and nutmeg. Cover; bring to boil, then reduce heat and simmer for 20 minutes or until squash is soft. Puree with blender or food processor. Cool slightly, season with salt and serve.