Great butternut squash soup.
Ingredients
- butternut squash cubes: 4 cups
- salt: 1 tsp
- dashes ground cinnamon: 2 piece (to taste)
- coconut oil: 1 Tbsp
- curry powder: 0.5 tsp
- salt: (to taste)
- Honeycrisp apple - peeled, cored, and: 1 piece (diced)
- yellow onion: 0.5 piece (diced)
- ½ cups vegetable broth: 3 piece
- almond milk: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
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Roast squash in preheated oven until fork-tender, about 30 minutes.
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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.
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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.
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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.
