Curried Butternut Squash and Apple Soup

By courtneyepowell

Ingredients

• 1 c chopped onions, divided
• 1/4 c chopped carrots
• 1/4 c chopped celery
• 1 1/2 T olive oil, divided
• 2/3 c peeled and diced butternut squash
• 1 clove garlic, minced
• 2/3 c water
• 2/3 c vegetable broth
• 1 t fresh oregano
• 1/2 Granny Smith apple, peeled and diced
• 1/2 t hot curry powder
• 1/2 t sweet curry powder
• 1/4 t dill
• 3 T hemp hearts
• 1 t cinnamon powder or sticks for garnish (optional)

Details

Servings 2

Preparation

Step 1

In a medium pot, saute 2/3 c onion with carrots and celery in 1/2 of the oil over med heat until onions are soft but not brown. Add squash and garlic and continue to saute for about 5 mins, until squash is soft. Add water, broth and oregano. Cover and simmer until all vegetables are soft. In a skillet, heat remaining oil over low heat and add remaining onions; saute until golden brown. Add apple and continue to saute for about 3 mins until the apple is soft. Add curry powder and cook 1 min. Remove from heat and mix in dill. In a blender, puree soup base in batches. Return to the pot and fold in apple-onion mixture. Simmer approximately 5 mins. Garnish with hemp hearts and cinnamon (optional).