Butternut Squash Soup with Apples and Carrots

In a large soup pot (at least 5 quarts), heat the olive oil.
1 tablespoon olive oil
Once the oil is hot, add the onion and sauté for about 5 minutes.
1 small onion
Add the squash, apple, carrots, cinnamon, nutmeg, curry powder, salt, and pepper. Stir until the spices are evenly distributed, then sauté for about 5 more minutes.
1 medium butternut squash, 1 large apple, 2 carrots, 2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 2 teaspoons curry powder, ½ teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
Add the vegetable stock and stir to combine. Bring everything to a boil, then reduce the heat and simmer for 20 minutes or until the squash can be easily pierced with a fork.
4 cups vegetable stock
Purée the soup by either transferring it to a food processor or blender, or by using an immersion blender right in the pot.
Once the mixture is smooth, stir in the almond milk.
½ cup unsweetened almond milk