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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.