No other soup rivals this one for me, especially during the fall and winter months! Panera's Autumn Squash soup had been my favorite until I tweaked a copycat recipe a friend shared with me. I could have a bowl of this several days a week and probably never grow tired of it! This one is a bit of a labor of love, but really only in your time and it's so worth it!
Autumn Squash Soup
2 Medium Butternut Squash (roasted and peeled)
2 Honeycrisp Apples (peeled, cored, and diced)
1/2 Yellow Onion
2 Tbsp Coconut Oil
2 Tsp Curry Powder
64 oz Vegetable broth
1 cup of Unsweetened Vanilla Almond Milk
2 tsp of salt
1 tsp cinnamon
First take your squash and slice it in half, twice. Scoop out all the seeds and "stringy things" (I use technical terms obviously), poke all four pieces with a fork a few times and then place skin side up on a baking sheet covered in aluminum foil. Bake at 425 for about 45 minutes or until soft.
While this baking is going on, take your apples (peeled, cored, diced) and diced onion and saute it in the bottom of a large pot with your coconut oil and seasonings. Saute this for at least 10 minutes or until apples are tender. Add the broth and almond milk to the pot and set on simmer until your squash is done.
Once the squash is cooked, peel the skin off and dump the squash into the pot. Simmer for about 20 minutes and then dump into a blender and blend until smooth. Pour back into the pot, stir and dish out into bowls and sprinkle a little cinnamon on top. Voila!
Use as a side dish or pair with a big salad! Healthy, yummy and though time consuming, pretty simple! Let me know what you think!