Chop 2-3 garlic cloves and sauté in a pan with a tablespoon of olive oil. Add half diced onions and a small green chili to it. Add a teaspoon of grated ginger. Add half cup of diced butternut squash, quarter cup of Granny Smith apple slices. Sauté for few minutes. Add a cup of vegetable broth. Let it simmer for few minutes. Use an immersion blender and puree the soup in the pot. Add quarter cup of almond milk and bring to a boil. Add two tablespoons of buckwheat honey (or any dark honey). Sprinkle sea salt and pepper. Top it with a tablespoon of roasted walnuts.
Enjoy this warm soup on a cold day. The honey will also soothe a pesky cough and scratchy throat.
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