Copycat Panera Bread’S Autumn Squash Soup

• 4 cups of peeled and cubed butternut squash, roasted
• 1 large apple, peeled, cored and cubed
• 1/2 large yellow onion, diced
• 1 tablespoon coconut oil
• 3 1/2 cups vegetable broth
• 1/2 cup almond milk
• 3 dashes cinnamon
• 1 teaspoon salt

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, saute 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 minutes 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.

butternut squash, apple, yellow onion, coconut oil, vegetable broth, almond milk, cinnamon, salt

Taken from www.food.com/recipe/copycat-panera-bread-s-autumn-squash-soup-528501 (may not work)