{ Butternut Squash & Apple Soup }

I love a blended soup. The glory of a blended soup is that your vegetables do not need to be cut symmetrically/identically/precisely. You just chop, throw them in a pot and blend when ready. This one is a perfect mix of sweet, sour and curry!

{ ingredients }

  • 1 stick of unsalted butter
  • 2 celery stalks, sliced
  • 2 medium carrots, peeled and sliced
  • 1 medium yellow onion, diced
  • 2 tsp. curry powder (or more to taste)
  • 2 medium Yukon gold potatoes, peeled and diced
  • 2 gala apples, peeled and diced
  • 1 1/2 pounds of butternut squash, peeled, seeded and cut into 1 inch cubes
  • 5 cups of vegetable broth
  • Course sea salt and cracked pepper (to taste)

{ directions }

  1. Sauté onion and butter in large pot for 5 minutes.
  2. Stir in celery, carrot, curry powder, potatoes and squash and cook on medium for 5-10 minutes to soften.
  3. Pour in vegetable broth and add apples.
  4. Bring to a boil and let boil for 5 minutes. Turn down heat and simmer for 30 minutes.
  5. Once vegetables seem cooked, use immersion hand blender to blend the soup.
  6. Season with plenty of salt and pepper, and extra curry if you would like.
  7. Yum! Enjoy!

I like to serve topped with apple slices and a dash of curry powder. Shown with bread and cheese (to make sure my dinner isn’t too healthy).

Makes about 6 servings. (185 Calories per Serving)

{ Keep Cooking in Love & Light! }

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