Tasty Recipes Autumn Squash Soup

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Autumn Squash Soup

"Great butternut squash soup."

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
• 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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• Preheat oven to 425 degrees F (220 degrees C).
• Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
• Roast squash in preheated oven until fork-tender, about 30 minutes.
• 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.
• 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.
• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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