Butternut Squash Soup

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…

Butternut Squash 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.