Autumn Squash Soup Recipe

  • 4 cups butternut squash cubes
  • 1 teaspoon salt
  • 2 dashes ground cinnamon, or to taste
  • 1 tablespoon coconut oil
  • 1/2 teaspoon curry powder
  • salt to taste
  • 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
  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. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
  5. 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.
  6. 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.