Name: Autumn Squash Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 4 cups butternut squash cubes; 1 teaspoon salt; 2 dashes ground cinnamon, or to taste; 1 tablespoon coconut oil; 0.5 teaspoon curry powder; salt to taste; 1 large Honeycrisp apple - peeled, cored, and diced; 0.5 large yellow onion, diced; 3.5 cups vegetable broth; 0.5 cup almond milk

Autumn Squash Soup

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Velvety vegan soup blends roasted butternut squash and sweet Honeycrisp apple with creamy almond milk for a taste of autumn.

Ingredients:

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

Instructions:

Heat your oven to a toasty 425 degrees F (220 degrees C).
Evenly scatter butternut squash cubes on a baking sheet and generously season with 1 teaspoon of salt and cinnamon for a flavorful touch.
Roast the squash in a hot oven until it's tender when pierced with a fork, approximately 30 minutes.
In a large pot over medium-high heat, melt coconut oil. Stir in curry powder and a pinch of salt. Cook apple and onion in the fragrant oil until softened, for about 10 minutes.
Combine vegetable broth, almond milk, and butternut squash in a pot and bring to a boil. Simmer on medium-low heat for 20 minutes, then season with salt to taste.
Blend the soup in batches in a blender, filling it no more than halfway each time. Pulse a few times, then blend until smooth, ensuring the lid is securely in place.

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