- 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
- Preheat oven to 425 degrees F (220 degrees C).
- Spread butternut squash cubes onto 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.
04/18/2018
recipepes.com
Autumn Squash Soup, recipe
PT15M
PT1H
5
455 calories
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