2 cups chopped, peeled, butternut squash
1 Granny Smith apple, peeled, cored, and chopped
1 medium onion, chopped
1-2 cloves of garlic, chopped
½ tsp cinnamon
½ medium chili, diced (to taste)
1 tsp curry powder
1-2 tsp chopped fresh ginger
Salt and pepper, to taste
1 cup milk of choice (almond, rice, cow)
1-2 Tbsp agave (or honey)
Plain Greek yogurt
Cilantro

Saute the onion, garlic, ginger, and chili for about 3-5 minutes and then add the spices and butternut squash and apple. Mix well and add 2 cups water. Bring to a boil over medium high heat. Cover and simmer until veggies are soft (about 25 minutes).

Puree the soup, using an immersion blender or a regular blender. If you are using a regular blender, blend half of the soup first and then add the rest. Blend in the milk.Season with salt and pepper.Serve with a dollop of yogurt and cilantro(opt)

ENJOY!