Butternut Squash Soup

Directions

1. 1
   Thaw the frozen squash in separate container.
2. 2
   Peel and chop the carrots.
3. 3
   Place the carrots in a pot and add enough water to cover them.
4. 4
   Simmer the carrots until soft.
5. 5
   Heat the olive oil in a pot.
6. 6
   Saute the apples until softened and slightly browned.
7. 7
   Shake a few dashes of cinnamon onto the apples.
8. 8
   Add the softened carrots (and the water they cooked in) and saute for a few more minutes, then mash with a fork to desired consistancy (I like it slightly chunky.
9. 9
   ).
10. 10
    Add the thawed butternut squash, the orange zest and the 3/4 cup of water.
11. 11
    Simmer for 30 minutes.
12. 12
    Chop the scallions finely and add, stir in the horseradish mustard and vanilla soymilk and simmer 15 more minutes.
13. 13
    Just before serving, add cinnamon and ground black pepper to taste.