Curried Butternut Squash and Apple Soup

Name: Curried Butternut Squash and Apple Soup Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: Olive Oil; 1 medium butternut squash (3-4 lb.) peeled seeded and cut into 1/2 inch cubes; 3-4 tart baking apples peeled cored and cut into 1/2 inch cubes; 1 large onion peeled halved and finely diced; 2 cloves garlic minced; 1 tsp fresh rosemary chopped; 1 tsp fresh thyme; 1 tbsp garam masala; 1/4 tsp fresh ground black pepper; 1/4 tsp cardamom; 1 vegetable bouillon cube; Salt; Lemon Juice; Apple Cider Vinegar; Water

Minutes to Prepare: 30
Minutes to Cook: 50

Number of Servings: 8

Ingredients

Olive Oil1 medium butternut squash (3-4 lb.), peeled, seeded and cut into 1/2 inch cubes3-4 tart baking apples, peeled, cored and cut into 1/2 inch cubes1 large onion, peeled, halved and finely diced2 cloves garlic, minced1 tsp fresh rosemary, chopped1 tsp fresh thyme1 tbsp garam masala1/4 tsp fresh ground black pepper1/4 tsp cardamom1 vegetable bouillon cubeSaltLemon JuiceApple Cider VinegarWater

Directions

Heat oil in a large soup pot over medium-high heat. Add onion and a pinch of salt and cook until soft, translucent and starting to take on color (about 10 min.). Add garlic and herbs and saute for 2 minutes. Add apples, squash, garam masala, pepper and cardamom. Stir all ingredients to combine. Cover with water, add bouillon cube, bring to a boil, and then reduce heat to a rapid simmer. Cook for 40 minutes, or until squash and apples are meltingly soft.

Remove from heat. Using a blender, blend soup to a smooth puree. Before serving, add cider and lemon juice to taste. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user NASUTI.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 107.5
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 272.3 mg
Total Carbs: 23.8 g
Dietary Fiber: 2.3 g
Protein: 1.3 g

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