Squash Soup

Serving Size: 1 1/2 cups

Yields: 4 servings

First Line Therapy Servings: (1 category 2 vegetable, 1 fat, 1/4 fruit)

Ingredients:

4 cups of peeled and cubed butternut squash, roasted

1 large apple, peeled, cored and cubed (Honeycrisp or Granny Smith)

½ of a large yellow onion, diced

1 tbsp. coconut oil

½ to 1 teaspoon curry powder

3.5 cups vegetable broth

½ cup almond milk (I used unsweetened vanilla almond milk.)

1 tsp salt + a few extra dashes

A few dashes of cinnamon

Instructions:

1. Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
2. 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.
3. 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.
4. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.