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Butternut Squash with a hint of Apple Soup

by Vivian Fleitstra on January 4, 2015

Butternut Squash with a Hint of Apple Soup

A tasty soup blending tangy with sweet apples and mellow butternut squash.

  • 2 tbsp. extra virgin olive oilbutternutsquashandapplesoup-2
  • 1 leek, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, minced
  • 1⁄2 teaspoon turmeric
  • Pinch cinnamon
  • Pinch cardamom
  • Dash ground cloves
  • 3 carrots, peeled and chopped
  • 1 green apple, peeled, quartered, and chopped
  • 4 cups chopped butternut squash Himalayan sea salt and pepper to taste
  • 3 cups water

Heat extra virgin olive oil in a medium saucepan over medium heat. Add leek and garlic, and cook until tender, about 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves, and cook until fragrant, about 1 minute.  Add carrots, apple, squash, and 3 cups of water. Bring to a boil. Cover partially, and reduce to a simmer.

Use an immersion blender to purée the soup and season with Himalayan sea salt and pepper to taste.

Cook until vegetables are tender, about 20 minutes.
Let it cool slightly.


Vivian Fleitstra

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