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Friday, August 26, 2016

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.

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