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

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

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.