Nutty Squash Soup

1. 1

   Heat the oil in a large saucepot over medium heat.

2. 2

   Add the onions, season with salt, and cook, stirring occasionally, until tender, about 10 minutes.

3. 3

   Add the squash, coriander, and a pinch of salt.

4. 4

   Cook, stirring, for 1 minute.

5. 5

   Add the almond milk, bring to a boil, then cover and reduce the heat to simmer until the squash is soft, about 20 minutes.

6. 6

   Working in batches, carefully transfer to a blender and puree until smooth.

7. 7

   Season to taste with salt.

8. 8

   Divide among bowls and top with the almonds.

No additional tips available.