Autumn Squash Soup

Roasted butternut squash and Honeycrisp apple lend terrific fall flavor to this vegan soup made a bit creamy with almond milk.

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

Ingredients

• 1 teaspoon salt
• salt to taste
• ½ teaspoon curry powder
• 3 ½ cups vegetable broth
• ½ large yellow onion, diced
• ½ cup almond milk
• 1 tablespoon coconut oil
• 2 dashes ground cinnamon, or to taste
• 4 cups butternut squash cubes
• 1 large Honeycrisp apple - peeled, cored, and diced

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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.