Autumn Squash Soup

Autumn Squash Soup

This creamy vegan butternut squash soup blends sweet apples, roasted squash, and almond milk for a dairy-free option with the comforting taste of fall.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
82 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
Step 3
Roast squash in the preheated oven until fork-tender, about 30 minutes.
Step 4
Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
Step 5
Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
Step 6
Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

Ingredients

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

Categories

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