Autumn Squash Soup

Ingredients

• 0.5 cup vanilla almond milk 
• 1 large honeycrisp apple diced cored peeled
• 4 cups butternut squash cubes 
• 1 tablespoon coconut oil 
• 0.5 teaspoon curry powder 
• 2 dashes ground cinnamon to taste
• 8 servings salt to taste
• 3.5 cups vegetable broth 
• 0.5 large onion diced yellow

Equipment

• baking sheet
• oven
• pot
• blender

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
3. Roast squash in preheated oven until fork-tender, about 30 minutes.
4. Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil.
5. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
6. 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.
7. 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.