Butternut Squash Soup

Photo by Joyce F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoon Extra Virgin Olive Oil

  • 1

    Onion (diced)

  • 3

    cloves Garlic (minced)

  • 2

    tablespoon Grated Ginger

  • 1

    teaspoon Turmeric

  • 1/2

    teaspoon Cinnamon

  • 4

    Cardamom Cloves

  • 4

    cup Butternut Squash (peeled and cut into 1/2-inch cubes)

  • 2

    Carrots (peeled and diced)

  • 1

    Granny Smith Apple (diced)

  • 3

    cup Water

  • Salt

  • Freshly Ground Pepper

Directions

In a dutch oven over medium heat, add the olive oil. Once hot, add the onions, cardamom cloves and garlic, cooking until tender, about 6-8 minutes Add the carrots, apple, butternut squash and spices, stirring to coat all sides, remove the cardamom cloves, season with salt and pepper, and then add the water. Bring to a boil. Once boiling, reduce heat to simmer, and cover partially. Cook until squash is tender, about 20 minutes. Remove from heat and allow to cool slightly. Adjust seasonings if necessary, and puree in batches until smooth.

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