Ginger Butternut Squash Soup

By ALICJA

Sweet butternut squash is delicious pureed with apple and ginger,and this soup is a perfect way to get the inflammation-fighting properties of ginger and turmeric.For a lovely presentation,swirl a dollop of plain yogurt on top before serving.

Ingredients

• 2 tbsp olive oil
• 1 large onion,chopped
• 2 cloves garlic,minced
• 1 tsp turmeric
• 1 butternut squash(2,2 1/2 lb)peeled,seeded,and cubed
• 4 cup vegetable or chicken broth
• 2 large apples,peeled,cored,and chopped
• 1 tbsp grated fresh ginger or 1 tsp ground ginger
• 1/2 tsp salt
• 267 cal,4 g protein,51 g carb,10 g fiber,8 g total fat(1 g sat)
• 0 mg cholesterol
• 762 mg sodium

Details

Servings 4

Preparation

Step 1

Heat the olive oil in large saucepan over medium heat.Add the onion and cook,stirring,until lightly browned,4min.Stir in the garlic and turmeric and cook for 1 min.Add the squash and broth and bring to a boil.
Reduce the heat to low,cover,and simmer until the squash is just tender,20 min.Add the apples,ginger,and salt and cook until the squash and apples are very tender,10 to 20 min.Remove from the heat and let cool for about 10 min.
Working in batches,place the mixture in food processor or blender and process until smooth.