Nutty Squash Soup

• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• kosher salt
• 2 (20 ounce) packages butternut squash, chunks
• 4 teaspoons ground coriander
• 6 cups unsweetened plain almond milk
• 1 cup sliced sliced roasted salted almond

1. Heat the oil in a large saucepot over medium heat.
2. Add the onions, season with salt, and cook, stirring occasionally, until tender, about 10 minutes.
3. Add the squash, coriander, and a pinch of salt.
4. Cook, stirring, for 1 minute.
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. Working in batches, carefully transfer to a blender and puree until smooth.
7. Season to taste with salt.
8. Divide among bowls and top with the almonds.

vegetable oil, onions, kosher salt, butternut squash, ground coriander, almond milk, almond

Taken from www.food.com/recipe/nutty-squash-soup-505396 (may not work)