Butternut Squash Soup
A healthy vegetarian recipe for Butternut Squash Soup from God's Garden.
OtherOtherEasy5 minBy Northstar
Ingredients
Servings
4
- 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
Instructions
- 1
In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes.
- 2
Add ginger, curry, cinnamon and nutmeg; cook for 1 minute.
- 3
Add squash and apple juice.
- 4
Heat to a boil. Cover; reduce heat.
- 5
Simmer for 15 minutes or until squash is tender.
- 6
In blender or food processor, puree soup, in batches, until smooth.
- 7
Return to saucepan; heat through.
- 8
Serve hot or chilled.
Tags
soupgods-gardenother