Daphne Oz's Butternut Squash Soup

By sandy_h

From Daphne Oz on the Chew

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 cups water
• Salt
• Freshly ground pepper

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

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 seasoning if necessary, and puree in batches until smooth.