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
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.
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.