Name: Autumn Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut squash cubes - 4 cups; Salt - 1 teaspoon; Ground cinnamon, or to taste - 2 dashes; Coconut oil - 1 tablespoon; Curry powder - ½ teaspoon; Salt to taste - ½ teaspoon; Honeycrisp apple - peeled, cored, and diced - 1 large; Yellow onion, diced - ½ large; Vegetable broth - 3 ½ cups; Almond milk - ½ cup

Ingredients for - Autumn Squash Soup

1. Butternut squash cubes 4 cups

2. Salt 1 teaspoon

3. Ground cinnamon, or to taste 2 dashes

4. Coconut oil 1 tablespoon

5. Curry powder ½ teaspoon

6. Salt to taste ½ teaspoon

7. Honeycrisp apple - peeled, cored, and diced 1 large

8. Yellow onion, diced ½ large

9. Vegetable broth 3 ½ cups

10. Almond milk ½ cup

How to cook deliciously - Autumn Squash Soup

1 . Stage

Preheat oven to 425 degrees F (220 degrees C).

2 . Stage

Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.

3 . Stage

Roast squash in preheated oven until fork-tender, about 30 minutes.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.