Ingredients

  • 4 cups butternut squash (peeled and cubed, roasted)
  • 1 apple (large, peeled, cored and cubed, I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
  • 1/2 yellow onion (a large, diced)
  • 1 tablespoon coconut oil
  • 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 ½ teaspoon and add more to desired taste.)
  • 3 1/2 cups vegetable broth
  • 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
  • 1 teaspoon salt (+ a few extra dashes)
  • 3 dashes cinnamon
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NutritionView more

150Calories
Sodium60%DV1430mg
Fat6%DV4g
Protein6%DV3g
Carbs9%DV28g
Fiber16%DV4g

PER SERVING *

Calories150Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat3g15%
Trans Fat
Cholesterol
Sodium1430mg60%
Potassium610mg17%
Protein3g6%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber4g16%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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