Butternut and Apple Autumn Soup

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Arrange the butternut squash cubes on a baking sheet. Season with salt and cinnamon.

3. 3

   Roast the squash in the preheated oven until fork-tender, about 30 minutes.

4. 4

   Melt the coconut oil in a large saucepan over medium-high heat. Add the curry powder, apple, onion, and salt to taste. Cook, stirring, until soft, about 10 minutes.

5. 5

   Add the broth, almond milk, and squash. Bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes. Season with salt to taste.

6. 6

   Transfer the soup to a blender in batches, if needed, filling no more than halfway. Cover, hold the lid in place, and pulse, then purée until smooth.

• Calories 124.57 kcal Moderate
• Protein 3.43 g Low Source
• Carbs 22.22 g Moderate
• Total Fat 2.8 g Low Source
• Saturated Fat 1.83 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 1.42 mg Low Source
• Sodium 355.51 mg Moderate
• Fiber 3.26 g Moderate
• Sugar 7.16 g Moderate
• Added Sugar 0.94 g Low Source
• Calcium 72.97 mg Low Source
• Iron 1.37 mg Low Source
• Potassium 282.81 mg Low Source
• Vitamin A 239.27 mcg_rae Good Source
• Vitamin C 2.27 mg Low Source
• Vitamin D 1.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Onions 🧅