Cooking with Whole Foods

Curried Butternut Squash Soup

Recipe: "Adapted by Laura Pole from a recipe by Richard La Merita"

Makes 4-6 servings

Equipment:

  • Knife and Cutting board
  • 1-gallon soup pot with lid, wooden spoon and blender

Ingredients:

  • 1 teaspoon. Extra virgin olive oil
  • 1 small Onion, large dice, or 1-teaspoon onion powder
  • 1 Tablespoon Madras curry powder
  • 1 Tablespoon grated fresh Ginger or 1-teaspoon ground ginger
  • 2 medium Butternut squash, peeled (if not organic), seeded, and cubed)
  • 2 Granny Smith Apples (if not organic), cored and 4 cups Mineral Broth or Organic vegetable broth—4 cups
  • Lime or lemon juice, to taste
  • ¼—½ teaspoon sea salt

Cooking the Soup

  1. Heat olive oil
  2. Add and sauté onions.
  3. Add and sauté apples
  4. Stir in squash.
  5. Add broth and bring to a boil, covered.
  6. Reduce heat and simmer.
  7. Simmer about 15 minutes until veggies tender.
  8. Add ginger, salt and curry powder.
  9. Blend soup.

Flavoring and Tasting the Soup

  • Taste, serve, eat and enjoy the deliciousness