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Butternut Squash Soup

2 Tbsp olive oil
2 medium onions, chopped
1 tsp curry powder
1 tsp turmeric
1 tsp cumin
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp garam masala
1/4 tsp nutmeg
2 medium butternut squash (about 3 lbs total)
2 granny smith apples, peeled, cored, and chopped
3 cups home made vegetable stock
1 cup apple juice
1 Tbsp smooth natural peanut butter
salt and pepper 

Heat olive oil in a large pot. Add chopped onions and all spices and cook, covered, over low heat until onions are tender, about 25 minutes. While onions are cooking, peel and chop squash, discarding seeds. When onions are tender, add stock, squash, and apples and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes. Remove from heat and puree soup with immersion blender until silky. Remove about a cup of soup and whisk it in a small bowl with the peanut butter until butter melts. Add back to soup and combine. Add juice, and season with salt and pepper to taste. 
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