INGREDIENTS
2
Apples, medium red
1
Butternut squash (peeled and cubed (about 10 cups)), large
1
Fennel, medium bulb
4
Garlic cloves
1/4 tsp
Ginger
1 tbsp
Rosemary
1 tsp
Thyme, dried
1
White onion, small
4 cups
Vegetable broth
1/2 tsp
Cinnamon, ground
1/4 tsp
Nutmeg
1
Generous pinch Salt & pepper
1/4 cup
Olive oil
1
Water or plant milk