Butternut Squash bisque with apple and toasted walnuts

INGREDIENTS

2 tbsp vegan margarine
1 small onion, peeled and diced
2 tbsp flour
2 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1 tsp black pepper
2 lb peeled and diced butternut squash
2 cups vegetable broth
3/4 cup of rice milk with 1/4 cup of hummus
1/4 cup chopped toasted walnuts
1/2 cup small diced apple

Melt the margarine in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translucent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper and diced squash; saute another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the milk/hummus and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish with the toasted walnuts and diced apples.