One of the best things about fall is the harvest, because harvest time has always meant fresh soups and veggie dishes for us. Growing up, both of our families ate the essential, basic vegetables… but nothing overly weird or spectacular. However, once we got married last year in the spring, a whole new world of adventures in food opened up to us! Veronika, being a lover of flavours and such a unique and innovative cook, has been creating healthy (and extremely tasty!) dishes for us for a long time now, but with her having her own kitchen at this point, well let’s just say that the meals have gotten even more extreme… and even tastier!
One thing that she is great at is creating dishes that are a combination of other meals that she has tried. That’s where this soup came from – we call this our gluten-free Sweet Apple Curry Butternut Squash Soup. Long name, but boy is it ever great! Warm, comforting, creamy and just all-around satisfying, this makes for a meal in itself (but pairing it with some bread for dipping is never a bad thing)!
The longer that you let it simmer, the more the flavours will have a chance to combine, thus creating something amazing. Make this for dinner this week, and we can guarantee that people will be coming back for seconds.
Gluten-Free Sweet Apple Curry Butternut Squash Soup:
- 1 container (32-oz.) chicken or vegetable broth; or apple juice for very sweet soup (vegan variation)
- 1 large butternut squash
- 1 large onion, chopped
- 2 to 3 cloves garlic
- 1 apple, chopped
- 1 large carrot, chopped
- Add more vegetables (like spinach, kale, peppers) for an even better veggie boost, or chickpeas for added protein
- Spices to taste:
- 1 tsp. curry powder
- ½ tsp. ginger
- 1 to 1 ½ tsp. garlic
- 1 tsp. cinnamon
- 1 to 2 tsp. salt
- ½ tsp pepper
- Roast butternut squash, cut lengthwise in half and face down on baking sheet, for 30 to 40 minutes, or until tender
- Sauté onions and garlic. Add chopped apple and spice to taste (use about half of your measured spices, and the rest will be added to the broth)
- When squash is cooked and tender, carefully (squash will be HOT), peel skin, chop squash into chunks. Then add to soup pot with broth and chopped carrots, followed by onions, apple, spice mixture
- Bring to a boil, then reduce heat to simmer for 30 minutes. Stir occasionally, and add additional spices as it cooks to taste, until fragrant
- Using an immersion blender (or regular blender in reasonable batches), carefully blend together ingredients. If you want a squash stew instead of soup, don’t blend as thoroughly
- Garnish with a dollop of cinnamon crème fraîche, or sour cream, or apple slices, or cinnamon, or cilantro, or parsley, or bacon; serve hot