recipe: Autumn Squash Soup

Autumn Squash Soup

Autumn Squash Soup
  • Prep Time: 1 h 20 m
  • Calories: 82 kcal
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Ingredients

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
  3. Roast squash in preheated oven until fork-tender, about 30 minutes.
  4. 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. 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. 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.
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