Autumn Squash Soup

Great butternut squash soup.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Spread butternut squash cubes onto a baking sheet; season with 1 teaspoon salt and cinnamon.

Step: 3

Roast squash in preheated oven until fork-tender, about 30 minutes.

Step: 4

Melt coconut oil in a large pot over medium-high heat. Stir curry powder and a few dashes salt into the oil. Saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.

Step: 5

Pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. Reduce heat to medium-low and simmer about 20 minutes; season with salt.

Step: 6

Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Per Serving: 82 calories; protein 1.4g; carbohydrates 15.7g; fat 2.3g; sodium 505.5mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.