As summer turns to autumn it’s time to think about delicious, but healthy, recipes to fight the chill.
And what’s better than a yummy soup made from fresh ingredients.
Here’s a great example using butternut squash, the secret ingredient to many a thick, but not fattening, soup…
- 1 c carrots, peeled and sliced
- 1 c chopped onion 1 clove garlic, minced
- 2 T olive oil 1 T minced ginger
- 2 t curry powder
- 1/4 t cinnamon
- 1/8 t nutmeg
- 2 medium butternut squash, peeled, seeded and cut into chunks
- 3 c organic apple juice
In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes.
Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice.
Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor, puree soup, in batches, until smooth.
Return to saucepan; heat through.
Serve hot or chilled.
Makes 8 (1 cup) servings.