It just isn’t Fall without a good comforting bowl of soup, especially when it’s made with one of the season’s staple vegetable, butternut squash. I haven’t been feeling my best lately and was waiting for things to calm a bit at work to start the 28 Day Mind and Body Challenge once more. I just want to feel my absolute best again. I always have more energy, sleep more peacefully and just feel overall better after finishing this month long plan. Okay, I’ll admit I wasn’t completely clean the first two days, but this delicious Spiced Butternut Squash and Apple Soup got me right back on track.
Even if it wasn’t part of this meal plan, I still would make this soup, it’s that simple and satisfying. With colder days ahead bringing us indoors, this is the perfect comfort food to keep us feeling light.
- 2 tablespoons - Extra Virgin Olive Oil
- 1 - Garlic clove
- 1 inch - Fresh Ginger {grated 2 tablespoons}
- 1/2 teaspoons - Turmeric
- 1/8 teaspoon - Ground Cinnamon
- 3 medium - Carrots {peeled and chopped}
- 1 Tart Apple {peeled, quartered, and chopped}
- 4 cups - Butternut Squash {chopped}
- Salt and Pepper to taste
- Dash - Ground Cayenne
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and brown slightly {about 3 to 4 minutes}. Add in the ginger, turmeric, cinnamon, and cook until fragrant, then add the carrots, apple, squash, and 3 cups water. Bring to a boil, covering partially. Reduce to a simmer, and cook until the vegetables are tender {about 20 minutes}.
- Season with salt and pepper, and cayenne pepper. Allow to cool slightly. Puree until completely smooth using an immersion blender. Adjust taste if necessary, and serve.
- Can be kept in an air tight container, up to 1 week.
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