Simple & Fragrant Butternut Squash Soup
Perfect for a rainy night!
Ingredients:
2 tablespoons of extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1-inch piece of fresh ginger, minced
1/2 teaspoon of turmeric
A pinch of cinnamon
A pinch of cardamom powder
A pinch of ground cloves
1 green apple, peeled, quartered, and chopped
3 cups of water
4 cups of oven-roasted and cooled butternut squash
Salt and pepper, to taste
Instructions:
Heat the extra virgin olive oil in a large pan over medium-high heat. Once the oil is hot, add the chopped onion and minced garlic. Cook until the onion becomes tender, approximately 6-8 minutes.
Add the minced ginger, turmeric, cinnamon, cardamom powder, and ground cloves to the pan. Cook for about a minute until the spices become fragrant.
Remove the pan from heat and carefully transfer the contents to a blender. Add the chopped apple, oven-roasted butternut squash, and 3 cups of water to the blender. Blend until the mixture becomes smooth and creamy.
Allow the soup to cool slightly and then season with salt and pepper to taste. Adjust the seasoning according to your preference.
Enjoy the comforting and aromatic Butternut Squash Soup!
