Bethany'S Butternut Squash Soup

1. 1

   Preheat oven to 400 degrees.

2. 2

   Peel your squash and cut it into 1-2 inch cubes. Do the same for the onion and the apple.

3. 3

   Place fruit and vegetables in a dutch oven. Cover and roast in pre-heated oven for 30 minutes, or until everything is soft.

4. 4

   Add coconut milk to hot vegetables. Sprinkle with garam masala, salt and pepper to your preferred seasoning level. Using an immersion blender, blend ingredients to desired consistency (my preference is a uniform puree).

5. 5

   Serve warm with crusty bread or a light salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.