Curried Butternut Squash and Apple Soup

Cucurbita pepo (butternut squash). Location: M...

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It is a cold and miserable day here on the west coast and I thought it would be a good time to make a batch of soup.  My choice for today’s recipe is Butternut Squash Soup. 

For those who may be unfamiliar with this type of squash, it is a winter squash with a sweet, nutty taste.  It is very versatile and can be roasted, grilled, pureed or mashed.  It is a great source of Fibre, Vitamin C, Manganese, Magnesium, Potassium, Vitamin A and Vitamin E.  Just like with pumpkins, the seeds from Butternut Squash can be roasted and eaten.  This soup is packed full of flavor, you may want to make a double batch and keep some in the freezer for another time.

For those who may be following a Paleo diet, this soup is right up your alley as well.

Curried Butternut Squash and Apple Soup

Ingredients

  • 1 medium-sized Butternut Squash
  • 1 Tbsp Canola Oil
  • 1 small onion diced
  • 3 stalks of celery diced
  • 2 small carrots diced
  • 2 tsp curry powder
  • 1 tsp cinnamon powder
  • 4 cups of water or stock
  • 1 apple peeled, seeded and cored

Method

  1. Preheat oven to 375 degrees and line a baking sheet with foil.
  2. Cut squash in half and remove seeds.  Place the squash on the baking sheet, cut side down and roast for 30-45 minutes or until the squash is softened.  Remove the squash from the oven and let cool slightly.  Once you are able to handle the squash, scrape the flesh into a bowl and discard the peel.
  3. In a stock pot, heat the oil over medium heat.  Add the onion and sweat for a couple of minutes.  Add the celery and carrot and continue to cook for another 3-5 minutes.  Stir in the curry powder and cinnamon and cook until fragrant.  Add water or stock, squash and apple; cook for another 10-15 minutes or until vegetables are cooked through.  Set soup aside and let cool slightly for 10 minutes.
  4. Using a blender, puree the soup in small batches until smooth.  For added smoothness to the soup, run it through a mesh sieve to remove any chunks that remain.
  5. Serve and enjoy!
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About Lisa

Lisa is a Certified Personal Trainer who is passionate about fitness and living an active lifestyle. She has a strong background in nutrition, having been a Chef for almost 15 years and applies this knowledge to helping her clients achieve their goals.
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One Response to Curried Butternut Squash and Apple Soup

  1. Pingback: 5 Healthy Butternut Squash Recipes For Fall | iPlanet Health News

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