Diet: Dairy Free, Vegan, Gluten-Free, Vegetarian, Paleo
As the days get shorter and cooler, soup is a wonderful and comforting food to nestle into the night with. Locally, winter squash is plentiful and our apples are abundant! Here is a quick and easy soup to enjoy with family and friends. A rustic loaf of French bread and a green salad round out the meal!
SERVES: 6
Ingredients
- 1 medium onion, diced
- 1 two-inch pieces of fresh ginger, peeled & chopped
- 1 Tablespoon vegetable oil or butter
- 1 Tablespoon curry powder (or more, to taste)
- 1 butternut squash (about 1.5 pounds) seeded, peeled, & cubed. Save seeds for roasting
- 1 Granny Smith apple, cored, peeled, & cubed
- 5 cups low-sodium vegetable stock
- Italian parsley, chopped
- Sea salt to taste
Directions
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Peel squash, apple, ginger and onion. Dice onion and ginger.
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In a 4-quart pot, heat the butter or oil and sauté the onion and ginger over medium heat until soft, about 5 minutes. While the onion and ginger are cooking, finish cutting squash and apple.
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Add curry powder to pot and sauté for 3 more minutes, being careful not to burn. Add a small amount of broth to, remove any pieces on the bottom and sides of pot. Add cut squash, apple, and the rest of the vegetable stock to the pot and bring to a boil.
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Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender. Purée the soup in a food processor or blender and add salt to taste. Take extra care if the soup is hot!
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Serve with chopped parsley and roasted butternut seeds.