Butternut Squash Soup

 

Ingredients:

1 Tbsp. olive oil

2 C onion, chopped

2 cloves garlic, finely chopped

6 C cubed butternut squash (about 2 ½ lb)

2 Granny Smith apples, diced

(2) 15 oz. cans white beans

½ tsp. sea salt

½ tsp. thyme

1 tsp. yellow curry powder

4 C low-sodium organic vegetable broth

2 C water

 

Preparation:

• Heat oil in large saucepan over medium heat.
• Add onion & curry powder; cook, stirring frequently, for about 3 minutes
• Add squash, salt, thyme, apples, white beans, vegetable broth & water
• Bring to a boil. Reduce heat to low; cook, stirring occasionally, for about15 minutes, or until squash is soft.
• Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth. You can also leave soup in pan and use an immersion blender.

 

Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.  You can also use an immersion blender ~ much easier!!

Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
contact@heathervroman.com
(508) 523-6143