Squish Squash Soup
Gluten Free: undefined
Vegan: undefined
Reset 7: undefined
MAKES: serving
Ingredients
4 Cups Butternut Squash, peeled and cubed
1 Apple, peeled, cored and cubed
½ Cup Yellow Onion, diced
1 Tbsp Coconut Oil
1 tsp Curry Powder
3 ½ Cup Vegetable Broth
½ Cup Almond Milk
Sea Salt to taste
Cinnamon to taste
Directions
Preheat oven to 425 degrees. Cover a baking sheet with tin foil or parchment paper.
Lay the cubed Butternut Squash on the baking sheet, season with Sea Salt and Cinnamon and roast for 30 minutes.
While Butternut Squash is roasting, in a large skillet sauté the Apples and Onions in Coconut Oil, Curry Powder and a dash of Salt until soft, about 8-10 minutes.
Add Vegetable Broth, Almond Milk and Squash to the skillet with the Apples and Onions and bring to a boil.
Reduce the heat and simmer uncovered for about 20 minutes. Season with Salt to taste.
Using an immersion blender, or regular blender, blend the soup until smooth.
Separate into 4 equal servings and enjoy.