It’s still so warm in LA, it’s hard to make soup, but I had a butternut squash sitting on the counter just begging to be turned into some! I decided to stray from my always delicious go-to recipe, but adding a few changes which I thought turned out very yummy! If you are a lover of this super healthy, velvety soup, than you’ll love this recipe! I serve it topped with some seared maitake mushrooms. They are so good for you and yummy! You can top this with any mushroom you like or skip it all together
Perfect Butternut Squash Soup
Makes 6-8 servings
1 medium yellow onion, peeled and diced
1 medium butternut squash, peeled and diced
1 large yam (sweet potato), peeled and diced
6 cloves of garlic, roughly chopped
2 apples, peeled and diced
1 vegetable bouillon cube (I like Edward & Sons best)
3 cups water
1 tsp. curry powder
1 tsp. cumin
1/2 tsp. cinnamon
sea salt & pepper to taste
This is a chop and drop recipe, so as soon as you chop one, throw it in the pot until there are no more ingredients.
In a large pot, sauté the onion in a couple tablespoons of olive oil (or your favorite cooking oil) on medium heat, chop and add in each ingredient as you go. Stirring each time you add a new one. After you add the spices, simmer the soup for about 20 minutes or until all the veggies are soft. Transfer to a blender and blend until smooth. Serve warm.