INGREDIENTS

Soup:

• 1 cup Almond Breeze Unsweetened Almond Milk

• 2 tablespoons coconut oil

• 2 onions, diced

• 2 medium butternuts, peeled and cubed (5-6 cups)

• 2 medium sweet potatoes, peeled and cubed (1 cup)

• 2 green apples, peeled, cored, and cubed

• 6 cups vegetable stock

• 2 teaspoons cinnamon

• 1 teaspoon curry powder

• 1-2 teaspoons freshly ground ginger

• Pinch of nutmeg

• 2 teaspoons sea salt

Croutons: (PS. Your choice of bread may not be lactose free)

• Baguette or ciabatta broken or cut into small cubes

• 1 tablespoon olive oil per 1 cup bread cubes

• Salt and ground pepper

• Optional Seasoning: Garlic powder, onion powder, fresh herbs (thyme or rosemary), dried basil or Italian seasoning

INSTRUCTIONS

Soup:

• Heat coconut oil in a large pot over medium-low heat.

• Add onions and cook until translucent (7-10 minutes).

• Add in the cubed butternut, sweet potato, apple, vegetable stock, cinnamon, curry powder, ginger and nutmeg. Gently stir.

• Turn up the heat to medium-high, cover, and cook for 25-35 minutes or until veggies are fork-tender.

• Turn off the heat.

• Using a blender, begin to purée the soup, adding in the Almond Breeze Unsweetened Almond Milk and sea salt after a few minutes. Blend until smooth.

• Garnish with chopped parsley or coriander and serve hot.

Croutons:

• Preheat oven to 200 °C.

• Line a large baking tray with baking paper.

• Tear or cut the bread into small pieces.

• Place in a large bowl and drizzle with olive oil.

• Add salt and pepper and optional seasoning.

• Toss the bread evenly to coat.

• Arrange bread mixture in a single layer on the prepared tray.

• Bake for 10-20 minutes, stirring every 5 minutes until brown and crispy.

• Cool on tray.