Spiced Butternut Squash Soup
 
Prep Time
Cook Time
Total Time
 
Yield: 8 cups
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • 2 parsnips, peeled and chopped
  • 1 tart apple, peeled and chopped
  • 4 cups butternut squash, peeled and chopped [about 1 large squash]
  • 3 cups water
  • coarse salt and freshly ground pepper, to taste
Instructions
  1. Heat olive oil in a large saucepan over medium heat. Add onion & garlic and cook until tender, 6 to 8 minutes (be careful not to burn the garlic!). Add spices, stirring until fragrant, about 1 minute. Add parsnips, apple, squash and water, and bring to a boil. Season with salt and pepper; cover partially and reduce to a simmer.
  2. Cook until vegetables are tender, about 20 minutes. Using an immersion blender, puree soup until no vegetable chunks remain (or let cool slightly and then process in small batches in a food processor or blender). Add additional salt and pepper, if needed.
Notes / Variations
For even more flavor, try substituting part [or all] of the water with chicken or vegetable stock.

Recipe from: Meatless | Spiced Butternut Squash Soup
Nutrition Information
Serving Size: 1⅓ cup Calories: 147 Fat: 5g Saturated Fat: 1g Carbohydrates: 26.4g Sugar: 7.6g Sodium: 11mg Fiber: 5g Protein: 2g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/spiced-butternut-squash-soup/