Sunday Soup: Spiced Butternut Squash and Apple Soup

This is my last day of "freedom" before all of my college classes begin: Two education classes at UVM, one Special Ed class at CCV, and an Earth science class at CCV. 

Starting tomorrow, Tom and I will need a lot of easy meals. We're both in our busy season and I have a feeling there won't be much time to cook. Below is a quick Sunday soup recipe that doesn't require much work, perfect for all of the other busy people out there. The hardest part is cutting the butternut squash and making sure you have the top of the blender tightly secured before blending. 

This is a perfect winter soup that is full of flavor. Tom doesn't particularly enjoy squash, but did enjoy this dish. I got the recipe from Whole Living's list of 2012 detox, which means that not only does it taste really good, but everything in it is really good for you.

 Spiced Butternut Squash and Apple Soup

Adapted from Whole Living

Ingredients

2-3 tablespoons olive oil

1 onion, chopped

3 garlic cloves, chopped

2 tablespoons ground ginger

1/2 teaspoon turmeric

1/8 teaspoon cinnamon

1/8 teaspoon cardamom

Pinch of ground cloves

2 carrots, peeled and chopped

1 Granny Smith apple

4 cups chopped butternut squash

3 cups water

salt and pepper

1. Heat olive oil in 5-6 quart pan over medium heat. Add onion and garlic and cook about 6-8 minutes. Add  spices and cook for about 1 minute. Add carrots, apple, squash, and 3 cups of water. Bring to a boil before lowering heat. Simmer, partly covered, for about 20 minutes. Salt and pepper to taste.

2. Pour soup into a blender and puree. You will need to divide the soup in half and do this twice. 

Enjoy!