Featured Recipe: Spiced Butternut Apple Soup
Our warming butternut squash soup will fill you up and leave you feeling deeply nourished. It’s high in vitamins and antioxidants and will help stave off sugar cravings with its natural mild sweetness. Turmeric adds a detox boost with its powerful anti-inflammatory and liver supporting properties. A great way to kick off a holiday meal!
Ingredients (Yields 5, 10 oz servings)
2 Tbsp evoo
2 cloves garlic, chopped
1 cup onions, chopped
2 Tbsp fresh ginger, grated
½ tsp turmeric
1/8 tsp cinnamon
1/8 tsp cardamom
dash(1/16 tsp) ground cloves
1 cup carrot, peeled & chopped
1 cup green apple, peeled, quartered, and chopped
4 cups butternut squash, chopped
3 cups vegetable broth (low sodium)
1/8 tsp sea salt
dash (1/16 tsp) black pepper
STEP 1: Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
STEP 2: Cook until vegetables are tender, about 20 minutes. Let cool slightly.
STEP 3: Working in batches, puree until smooth in a blender. Let cool.
Best: Served HOT!
Nutrition Info (One 10-oz serving)