Ingredients

The following ingredients have 4 Servings
  • 4 cups of peeled and cubed butternut squash (roasted)
  • 1 large apple (peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.))
  • 1/2 of a large yellow onion (diced)
  • 1 tablespoon coconut oil
  • 1/2 - 1 teaspoon curry powder*
  • 3.5 cups vegetable broth
  • 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon

Instruction

  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
  • Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  • Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
  • Enjoy with crusty bread or a grilled cheese!