Spiced Butternut Squash Soup

2 tablespoons olive oil

2 garlic cloves, chopped
1 inch fresh ginger, grated (2 tablespoons)
1/2 teaspoons turmeric
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
Dash ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered, and chopped
4 cups chopped butternut squash
Coarse salt and pepper

the recipe includes 1 onion, chopped, but I didn't include it because I am not a fan of onions. add it if you like though. :)

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

Cook until vegetables are tender, about 20 minutes. Let cool slightly.

Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user GREGOBR8.