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
- 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
- Preheat oven to 375 degrees and line a baking sheet with foil.
- 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.
- 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.
- 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.
- Serve and enjoy!