- 2
0/5
(0 Votes)
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)
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).
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