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. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
4. 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.
5. 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. 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 per serving