Spiced Butternut Squash and Apple Soup
Cook the veggies (and apple), get out the blender, and your work is done.
- Servings: 6
- Yield: Makes 8 cups
Photography: Bryan Gardner
Source: Whole Living, January/February 2012
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 inch fresh ginger, grated (2 tablespoons)
- 1/2 teaspoons turmeric
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cardamom
- Dash ground cloves
- 2 carrots, peeled and chopped
- 1 tart apple, peeled, quartered, and chopped
- 4 cups chopped butternut squash
- Coarse salt and pepper
Heat olive 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 water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
Cook until vegetables are tender, about 20 minutes. Let cool slightly.
Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.