Autumn Squash Soup So Tasty

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Autumn Squash Soup

"Great butternut squash soup."

Ingredients :

four cups butternut squash cubes
1 teaspoon salt
2 dashes ground cinnamon, or to flavor
1 tablespoon coconut oil
1/2 teaspoon curry powder
salt to taste
1 huge 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 ranges F (220 degrees C).
Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
Roast squash in preheated oven till fork-tender, about 30 minutes.
Melt coconut oil in a huge pot over medium-excessive warmth. Stir curry powder and a few dashes salt into the oil. Saute apple and onion within the pro coconut oil until softened, about 10 mins.
Pour vegetable broth and almond milk into the pot; add butternut squash and produce the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.
Pour soup into a blender no greater than half of full. Cover and keep lid in place; pulse some times before leaving directly to blend. Puree in batches until clean.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it calmly, and make clean-up simpler.

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