Spiced, sweet, creamy squash soup. This is a truly delectable comfort food, especially perfect on chilly days.
Serves 6-8
Ingredients
1 T. olive oil
1 yellow onion
2 garlic cloves, minced
1 inch fresh ginger root, peeled and chopped
1 t. turmeric powder
1/8 t. cardamom
1/8 t. cinnamon
1/8 t. ground cloves
5 carrots, peeled and chopped
1 granny smith apple, peeled and chopped
1 medium butternut squash, peeled and chopped into 1″ cubes
4-6 c. water
Directions
Warm olive oil in a medium saucepan over medium heat. Add onion, garlic and sauté 5 minutes until onion begins to soften and appear translucent. Add ginger, turmeric, cardamom, cloves, and cinnamon and sauté for 2 minutes until fragrant. Increase heat to high and add carrots, apple and squash to saucepan, then add enough water to cover vegetables and bring to boil. Once boiling, cover and reduce heat to simmer for about 20 minutes, until all vegetables are tender. Remove from heat and allow 10 minutes to cool
Transfer soup to blender and blend on high until smooth and creamy. Season with salt and pepper to taste. Serve immediately, and enjoy!
