Roasted kabocha squash is the ultimate emblem of fall and is a go-to ingredient for a comforting soup.  Butternut squash is a good substitute.  Winter squash helps to resolve phlegm, strengthens Qi and routes through the spleen making it a perfect Immunity Support ingredient.  The apples bring a nice cooling to the warming onions which gives us that yin and yang balance. Star anise and cider vinegar are great warming ingredients and the orange zest accents the Qi.    

Procedures: 

Roast squash at 400 degrees until soft and lightly caramelized.

Saute diced onion until translucent then add roasted squash, diced apple, stock, anise, zest, salt and pepper.  Simmer until soft and puree in blender or use an immersion blender.  Add almond milk, cider vinegar and adjust seasoning to taste.  Garnish with a bit of orange zest.