1large applepeeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
1/2of a large yellow oniondiced
1tablespooncoconut oil
1/2 - 1teaspooncurry powder*
3.5cupsvegetable broth
1/2cupalmond milkI used unsweetened vanilla almond milk.
1tspsalt + a few extra dashes
a few dashes of cinnamon
Instructions
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
Enjoy with crusty bread or a grilled cheese!
Notes
*cooking time does not include roasting squash*I actually used 2 teaspoons of curry and loved the way the soup turned out but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.Try topping with croutons or roasted pumpkin seeds!