This Autumn Squash Soup is so delicious and creamy that the photo doesn’t do it justice. This vegan friendly recipe offers all tasters an enjoyable meal. If you’d like to substitute out some of the ingredients for the original butter and milk version see our added notes on the instruction section. No matter which option you go with this is certainly a soup you can feel good about!
Autumn Squash Soup:
4 cups peeled and diced butternut squash, preferably fresh
1 large Honeycrisp apple; peeled, cored and cubed. (substitute your favorite variety of apple)
1/2 Yellow or Vidala onion finely diced
1 tablespoon coconut oil (can substitute 2 tablespoons butter)
1/2 teaspoon curry powder (add more to taste)
3 1/2 cups of vegetable broth (may substitute chicken broth)
1/2 cup almond milk, either sweeten or unsweetened depending on taste
(Can replace almond milk with heavy cream)
1 tablespoon salt
a pinch of cinnamon
1.) Roast cubed butternut squash on baking sheet with cinnamon and salt for about 30 minutes at 425ºF.
2.) While the squash roasts, sauté apple and onion in coconut oil (or butter) with curry powder and salt until softened. About 10 minutes.
3.) Add broth, milk and squash to the apple/onion mixture in skillet and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir and salt to taste.
4.) Transfer soup to blender or use immersion blender/food processor and blend until soup is smooth and creamy. Optional: Top with fresh herbs like thyme or green onions and a dollop of fresh cream.
5.) Enjoy with crusty French bread or grilled cheese!
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