Butternut Squash Soup

Prep Time: 15 minutes

Yeilds: 8-10 servings

Category: Soups & Stews

Ingredients:

• 4 cups of peeled, cubed and roasted butternut squash

• 1 large apple, peeled, cored and cubed

• ½ of large yellow onion, diced

• 1 tbsp. coconut oil

• ½ to 1 teaspoon curry powder (add to your taste)

• 3.5 cups vegetable broth

• ½ cup almond milk (I use unsweetened vanilla almond milk)

• 1 tsp salt

• a few dashes of cinnamon or two drops of Cinnamon Bark or Cassia essential oil

 

Source: The Hungry Healthy Girl

Directions:

• Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 minutes at 425 degrees F.

• Meanwhile, in a large skillet over med-high, sauté apple and onion in coconut oil with curry powder and a few dashes of salt.

• Add broth, milk and squash in the large skillet (or deep dutch oven for one pot easy cooking) to above mixture and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

• Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.