Ingredients1 h 20 m servings 82
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 82 calories; 2.3 15.7 1.4 0 505 Full nutrition
ReviewsRead all reviews 12
I made the recipe exactly as written. It was a perfect combination of flavors and my family loved it! Will definitely make it again.
Delicious! I never had butternut soup before so I really wasn't sure what to expect. Made it per the recipe the first time, but the 2nd time, instead of broth, I used apple cider to make ...
It was really tasty. I added a little to much cinnamon, next time i make it i will dial that back just a touch and it will be absolutely delicious.
This recipe for squash soup is the tastiest and easiest. I have tried many recipes and this is by far the best. I received many compliments from people who say this is better than restaurant sou...
This tastes exactly like Panera's Bread autumn soup! The other ones that add pumpkin, only tastes like pumpkin soup. This is the one you need to try to enjoy their soup at home.
I did add 1 tsp ground clove and because I had a lot more then 3 cups of butternut squash I used a full cup of Almond milk unsweetened
This recipe has wonderful flavor as specified. I made it according to the instructions, but used more squash, as I defrosted and used 6 cups that I had in the freezer. It was quite thick and I...