Nutty Squash Soup

Directions

1. 1
   Heat the oil in a large saucepot over medium heat.
2. 2
   Add the onions, season with salt, and cook, stirring occasionally, until tender, about 10 minutes.
3. 3
   Add the squash, coriander, and a pinch of salt.
4. 4
   Cook, stirring, for 1 minute.
5. 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. 6
   Working in batches, carefully transfer to a blender and puree until smooth.
7. 7
   Season to taste with salt.
8. 8
   Divide among bowls and top with the almonds.