Cooking

Spiced Butternut Squash and Apple Soup

I have been craving butternut squash soup for a few days now. So I decided it was time to do some looking for the best recipe out there. I have to say, I believe I found it!  Whole Living’s Spiced Butternut Squash and Apple Soup was perfect for our cold winter night.

Here it is; my notes are in italics:

Spiced Butternut Squash and Apple Soup
recipe from Whole Living

2 Tbsp olive oil – grapeseed oil can be substituted for olive oil
1 onion, chopped
2 garlic coves, chopped
1″ fresh ginger, grated (2 Tbsp)
1/2 tsp turmeric
1/8 tsp cinnamon
1/8 tsp cardamom – if you are not a big fan of cardamom, you can substitute 1/16 nutmeg + 1/16 cinnamon
Dash of ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered, and chopped
4 cups chopped butternut squash – you can leave the skin on the squash, or you can peel it. I opted to peel it using a sharp knife. Peeling the squash took up the majority of my prep time, but it was worth it.
3 cups of water
Coarse salt and pepper

Heat oil in a medium saucepan over medium heat.  Add onion and garlic and cook until tender, 6 to 8 minutes.  Add ginger, turmeric  cinnamon, cardamom. and cloves and cook until fragrant, about 1 minute.  Add carrots, apple, squash, and 3 cups of water.

Bring to a boil’ cover partially and reduce to a simmer.

Cook until vegetables are tender, about 20 minutes.  Let cool slightly. Season with salt and pepper.

Working in batches, puree until smooth in a blender. I think a hand mixer will work just as well. Add more salt or pepper as needed.

Serve with sour cream, or as is.

Makes approx. 6 cups.

Store in an air tight container in the fridge.

~*~*~

Enjoy!

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