Autumn 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

Directions

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.