Autumn Squash Soup
Description
This creamy vegan butternut squash soup blends sweet apples, roasted squash, and almond milk for a dairy-free option with the comforting taste of fall.
Ingredients
•
4 cups butternut squash cubes
•
1 teaspoon salt
•
2 dashes ground cinnamon, or to taste
•
1 tablespoon coconut oil
•
1/2 teaspoon curry powder
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1 large Honeycrisp apple - peeled, cored, and diced
•
1/2 large yellow onion, diced
•
3 1/2 cups vegetable broth
•
1/2 cup almond milk
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
3
Roast squash in the preheated oven until fork-tender, about 30 minutes.
4
Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
5
Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
6
Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.