This delicious and nutritious Butternut Squash Soup with Onions and Apples is perfect for the Autumn and Winter seasons, healthy enough for the spa enthusiast, and elegant enough for your dinner party table.
Ingredients
Soup
1ribcelerychopped
1carrotspeeled and chopped
1teaspoonextra virgin olive oil
4cupsbutternut squashpeeled and seeded
3clovesfresh garlicminced
1tablespoonfresh oreganochopped
1quartvegetable stock
Sea Salt and Ground Pepper
Optional Garnishes
½teaspoonextra virgin olive oil
1largeoniondiced
1smallGranny Smith applepeeled and cored and diced
1tablespooncurry powder
2tablespoonsplain non-fat Greek yogurt
6sprigs fresh dillwashed
1handfulpepita seeds
Instructions
In a soup pot, sauté the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes.
Add the squash and garlic cooking 5 minutes, stirring.
Add the oregano and stock and simmer about 15 minutes or until the veggies are soft.
While the soup base is cooking, sauté at medium-high heat 1/2 teaspoon of olive oil and diced onions.
Cut the apple into a large dice and when the onions are golden, add to the pan, sautéing 2 to 3 minutes.
Add the curry powder and cook 1 minute.
Remove from the heat, add the dill and set aside.
Place all of the soup base -- cooked veggies (except the curried onions and apple mix) and liquid -- from your pot in a blender or food processor and blend until smooth and silky.
More chicken stock may be needed to adjust consistency to your liking.
You may also use an immersion blender so that no transfer between pots is necessary.
Return the pureed soup base to the soup pot and add the curried onion and apple.
Simmer for 2 minutes.
Season to taste and adjust consistency.
Serve hot or, on warm days, chilled.
Garnish as desired
Spa Index Kitchen Notes
Makes 6 cups (1 cup per serving)
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