This creamy vegan butternut squash soup is a delightful blend of comforting fall flavors. Sweet apples complement the natural earthiness of roasted butternut squash, while almond milk adds a luscious, dairy-free creaminess.
Ingredients
- 4 cups butternut squash cubes
- 1 teaspoon salt , more as needed
- 2 pinches ground cinnamon , or to taste
- 1 tablespoon coconut oil
- 0.5 teaspoons curry powder
- 1 large Honeycrisp apple - peeled , cored, and diced
- 0.5 large yellow onion , diced
- 3.5 cups vegetable broth
- 0.5 cups almond milk
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
-
2
Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
-
3
Roast squash in the preheated oven until fork-tender, about 30 minutes.
-
4
Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
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5
Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
-
6
Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.
Nutrition Facts
Per serving
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