Enjoy this fall harvest soup filled with fresh apples and butternut squash and immersed in a dairy-free creamy base in this apple butternut harvest bisque.
In a large stockpot, combine squash, apples, onions, broth, ginger, and sea salt over medium-high heat for 5 minutes or until boiling.
Cover and reduce heat to low and simmer for 20 minutes or until squash and apples are fork-tender.
Remove from heat and cool for 1 hour or until no longer hot.
Transfer contents from the stockpot to the food processor and blend on high for 1 minute or until thick and creamy. (You may need to do this in batches depending on how big your food processor is).
Return contents back to the stockpot and whisk in coconut cream. (Reheat if necessary and serve)!