Rating: 5 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Great butternut squash soup.

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

82 calories; protein 1.4g; carbohydrates 15.7g; fat 2.3g; sodium 505.5mg. Full Nutrition
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