Free of gluten, dairy, soy, corn, eggs. Vegan, Vegetarian.
Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets one baking dish with parchment paper and one rimmed baking sheet.
Slice the butternut squash in half lengthwise. Scoop out and discard the seeds. Lay the butternut squash face up on one of the prepared baking sheets. Drizzle with the olive oil and use your hands to coat both halves of the squash. Sprinkle with sea salt and pepper.
Roast for 50-55 minutes or until the squash is fork tender.
Meanwhile, place the apples on the other rimmed baking sheet cut side up and roast for 25 minutes or until tender.
Remove the squash and apples from the oven and set aside for 5 minutes to cool. Then use a spoon to remove the squash 'flesh' and transfer it to a food processor with the roasted apples and Bolthouse Farms Non-Dairy Milk. Puree until smooth; season to taste with sea salt and pepper. Add more milk if you'd like a thinner soup consistency.
Transfer the soup to serving bowls, garnish with fresh basil and serve.