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Ingredients
- Butternut squash, 2 medium
- Carrots, 2
- Tart apple (such as Granny Smith or Jonagold), 1
- Onion, 1
- Garlic, 2 cloves
- Fresh ginger, 1 inch
- Ground turmeric, 1/2 tsp
- Ground cinnamon, 1/8 tsp
- Cardamom, 1/8 tsp
- Ground cloves, dash
- Extra-virgin olive oil, 2 Tbsp
- Coarse salt and pepper
Details
Servings 6
Preparation
Step 1
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.
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