26 January 2012

Butternut, Baby. Butternut.

Have you ever made a soup that changed your life?  So mind-blowing that you could imagine feasting upon it each and every day, not unlike the folks featured in The Tale of Despereaux?  I’d wear a spoon on my head for this soup, my dears!  It is sweet and savory, delicately creamy (without involving any dairy in the experience), and ever so slightly addictive.  This recipe is a great way to sneak in all of those ‘good for you’ bits in a thoroughly enjoyable dish.  Did I mention you can whip it up in no time at all?  Sheer perfection.  In the words of Kate DiCamillo,“Reader, it is your destiny to find out!”

Spiced Butternut Squash + Apple SoupJanuary2012 058
Whole Living


2T olive oil

1 onion, chopped

2 garlic cloves, chopped

1 inch fresh ginger, grated (2T)

½ teaspoons turmericJanuary2012 012

1/8t cinnamon

1/8t cardamom

Dash ground cloves

2 carrots, peeled and chopped

1 tart apple, peeled, quartered, and chopped

4c peeled and chopped butternut squash

Coarse salt and pepper

DirectionsJanuary2012 045

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.

Yield: 6 servings

Variations: Slow-roast the squash at 425° for approximately 20 minutes, or until tender, before adding to the saucepan.

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