"Autumn Squash Soup- A tasty soup with lovely Fall flavors!..."
INGREDIENTS
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4 cups of peeled and cubed butternut squash, roasted
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1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
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1/2 of a large yellow onion, diced
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1 tbsp. coconut oil
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1/2 to 1 teaspoon curry powder *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 t
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3.5 cups vegetable broth
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1/2 cup almond milk (I used unsweetened vanilla almond milk.)
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1 tsp salt + a few extra dashes
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a few dashes of cinnamon