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Lunch-Week 1-Spiced Butternut Squash Soup

By

2012 Whole Living Action Plan

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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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