Butternut Squash Soup
By á-3209
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 6
Preparation
Step 1
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.
You'll also love
- Asian Ahi Tuna with Kale and Red... 5/5 (1 Votes)
- Artichoke Bread 5/5 (1 Votes)
- Beef Cheese Enchiladas with... 5/5 (1 Votes)
- Autumn Pumpkin Bread 5/5 (1 Votes)
- Catfish Stew 5/5 (1 Votes)
- Chicken Philly Sliders 5/5 (1 Votes)
- Avocado Soup with Chicken and Lime 5/5 (1 Votes)
- Sausage & White Bean Stew 5/5 (1 Votes)
Review this recipe