autumn squash soup

Ingredients

• Servings: 8
• 4 cups butternut squash cubes
• 1 teaspoon salt
• 2 dashes ground cinnamon, or to taste
• 1 tablespoon coconut oil
• 1/2 teaspoon curry powder
• salt to taste
• 1 large honeycrisp apple - peeled, cored, and diced
• 1/2 large yellow onion, diced
• 3 1/2 cups vegetable broth
• 1/2 cup almond milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread butternut squash cubes a baking sheet; season with 1 teaspoon salt and cinnamon.
• roast squash in preheated oven until fork-tender, about 30 minutes.
• melt coconut oil in a large pot over medium-high heat. stir curry powder and a few dashes salt into the oil. saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
• pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. reduce heat to medium-low and simmer about 20 minutes; season with salt.
• pour soup into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth.