Curried Squash Soup

A creamy soup with hint of spice that is perfect for a chilly fall evening.

1 large butternut squash, peeled and cut into ½ inch cubes
1 medium baking or yukon potato, peeled and cut into ½ inch cubes
1 medium sweet potato, peeled and cut into ½ inch cubes
1 ½ tablespoons canola oil, divided
½ teaspoon cinnamon, divided
¾ teaspoon curry powder, divided
pinch of salt
1 small onion, chopped
1 sweet apple (gala, red delicious, golden delicious), chopped
1 clove garlic, minced
½ teaspoon ground ginger
½ teaspoon garam masala
¾ teaspoon cumin
6 cups low sodium chicken or vegetable broth
½ cup orange juice
Chopped cilantro, optional garnish

1. Preheat oven to 425. Line a baking sheet with foil. 2. Combine squash and both potatoes with 1 tablespoon oil, ¼ teaspoon cinnamon, ¼ teaspoon curry powder (make them heaping if you’d like), and salt....
See the full directions on my site

Nutritions

Calories
328

Sodium
6461mg
269% DV

Fat
8g
13% DV

Protein
14g
29% DV

Carbs
47g
16% DV

Fiber
4g
16% DV

Fall Dairy-Free Low-Calorie Vegan Low-Fat High-Fiber Low-Carbohydrate Vegetarian