Spiced Butternut Squash Soup
- 1 Small (500 gr.) butternut squash (peeled and cut into cubes)
- 1 onion (julienned)
- 2 carrots (peeled and chopped)
- 1 apple (I used a Royal Gala)
- 1 Tbsp. olive oil
- 1 Tbsp. brown sugar
- 1 Tsp. ground ginger
- 1 Tsp. salt
- 1/2 Tsp. cinnamon (you may use less)
- 1/8 Tsp. cayenne pepper
- 4 Cups vegetable broth
|Peel and cut the butternut squash, apple and carrot into chunks. Julienne onion as well. |
|Heat 1tbsp. of olive oil in a saucepan and when it's warm, add the vegetables and sautee until they're tender and blend-able. |
|Pure with an inmersion blender and add vegetable broth, salt and spices. |
|Bring it to a boil for 5 minutes. Then lower heat and simmer for 15-20 minutes. Taste to see if it needs more salt. |
|You can top it with some greek yogurt (vegan may be used) and pumpkin seeds for an added crunch! |
Use vegan yogurt or no yogurt at all for a vegan version.
This gets tastier the longer it sits.
Use less than 1/2 tsp. if you're not a big fan of cinnamon. You can definitely taste it in this soup!