Copycat Panera Bread's Autumn Squash Soup

Ingredients

• 4 cups of peeled and cubed butternut squash, roasted

• 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.)

• ½ of a large yellow onion, diced

• 1 tbsp. coconut oil

• ½ 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 ½ teaspoon and add more to desired taste.

• 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. Meanwhile, 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. I used 1 tsp of salt.

4. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.

5. Enjoy with crusty bread or a grilled cheese!

See more at: http://www.kimscravings.com/2014/10/copycat-recipe-panera-breads-autumn-squash-soup/#_a5y_p=4276362