Autumn Squash Soup
Embrace the cool weather with cozy fall meals, such as this easy squash soup recipe. This comfort food will become one of your go-to weeknight recipes.
Servings 4
Calories 160kcal
Ingredients
- 4 cups of peeled and cubed butternut squash roasted
- 1 large apple peeled, cored and cubed
- ½ of a large yellow onion diced
- 1 tbsp. coconut oil
- ½ to 1 teaspoon curry powder
- 3.5 cups vegetable broth
- ½ cup almond milk I used unsweetened vanilla almond milk.
- 1 tsp salt + a few extra dashes
- a few dashes of cinnamon
Instructions
- Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees For.
- 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.
- Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
- Top it off with a handful of roasted pumpkin seeds, enjoy:)