Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Autumn Squash Soup

4

0 min

Autumn Squash Soup

Autumn Squash Soup Photo 1

Time

0 min

Serving

8 persons

Calories

82

Rating

4.00★ (17)

Cuisine

Author: Victoria Buriak
Great butternut squash soup.

Ingredients

  • butternut squash cubes: 4 cups
  • salt: 1 tsp
  • dashes ground cinnamon: 2 piece (to taste)
  • coconut oil: 1 Tbsp
  • curry powder: 0.5 tsp
  • salt: (to taste)
  • Honeycrisp apple - peeled, cored, and: 1 piece (diced)
  • yellow onion: 0.5 piece (diced)
  • ½ cups vegetable broth: 3 piece
  • almond milk: 0.5 cup

Metric Conversion

Stages of cooking

Autumn Squash Soup Photo 21
Autumn Squash Soup Photo 32
Autumn Squash Soup Photo 43
Autumn Squash Soup Photo 54
Autumn Squash Soup Photo 65
Autumn Squash Soup Photo 76
  1. Preheat oven to 425 degrees F (220 degrees C).
    Autumn Squash Soup Photo 2
  2. Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.
    Autumn Squash Soup Photo 3
  3. Roast squash in preheated oven until fork-tender, about 30 minutes.
    Autumn Squash Soup Photo 4
  4. 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.
    Autumn Squash Soup Photo 5
  5. 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.
    Autumn Squash Soup Photo 6
  6. 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.
    Autumn Squash Soup Photo 7

How did you like this article?

You may also like