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!