Is there anything more perfect and tasty than a butternut squash?
Our local healthy supermarket, Earth Fare, has a soup bar featuring the delicious-sounding butternut squash and apple soup. I haven't tried it myself, but the hubby assured me it was yummy when he had it. Since I had a butternut squash on hand, I thought I'd give it a go myself.
|Cooking up a storm|
After a soupy lunch today, I dug the Christmas tree out from the basement and got decorating.
|Christmas tree + advent calendars = happy me!|
|My patriotic decoration|
Now I know it will be a good week, since I'll have Christmas tree lights to look forward to every night!
Butternut Squash and Apple Soup
2 tablespoons olive oil
1 butternut squash, peeled, deseeded and roughly chopped
1 onion, diced
4 cloves garlic, crushed
1 apple, cored and diced
5 cups vegetable broth
1 teaspoon sea salt
1 tbsp curry powder
1/2 cup milk (I used unsweetened almond milk)
Heat olive oil in a large soup pot or Dutch oven over medium heat. Throw in butternut squash and saute until slightly tender, about 5 minutes.
Add onions and garlic and saute for a further 2 minutes. Add apple and stir to combine.
Pour broth into pot and mix well. Bring to a boil, then reduce heat and simmer 5-10 minutes, or until vegetables are tender.
Add salt and curry powder and mix well. Add milk and stir to combine.
Using a blender or immersion blender, puree soup until it's a smooth, creamy consistency. Serve immediately, or cool and reheat as needed.
Makes approx. 6 servings.