Adapted from this recipe, my soup consists of...
- butternut squash
- granny smith apples
- light cream (you could also try a non-dairy cream substitute if you are so inclined)
- water
- curry powder
- chipotle powder
- ginger
- salt
- pepper
- cinnamon
- chives
How to make it:
1. Cut up your butternut squash and apples into small chunks.
2. In a big pot, bring about 2 1/2 cups butternut squash, 1 3/4 cups apple chunks and about 1 1/2 cups of water to a boil. Then turn heat to low and let simmer for 30 minutes.
3. Put squash and apple mixture into a blender and puree.
4. Add in 1/2 tablespoon of curry, a pinch of chipotle, 1 teaspoon of ginger, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 3/4 cup of cream and blend together.
5. Finish it off with a sprinkle of cinnamon and some chives.
A variation:
Instead of chives, try topping off your soup with a sprinkle of goat cheese!
1 tablespoon of mild sweet curry powder
¼ teaspoon of ground chipotle powder (optional)
2-3 teaspoons pureed organic ginger in a jar (or fresh finely zested with a microplane)
Pinch of ground clove
1 teaspoon kosher salt
1/2 teaspoons black pepper
1½ cups (350 ML) unsweetened almond and cashew MimicCreme (see their website for stores or buy online at this link)
1 tablespoon finely chopped chives (optional garnish) - See more at: http://afoodcentriclife.com/healthy-butternut-apple-soup/#sthash.H97GHnbJ.dpuf
¼ teaspoon of ground chipotle powder (optional)
2-3 teaspoons pureed organic ginger in a jar (or fresh finely zested with a microplane)
Pinch of ground clove
1 teaspoon kosher salt
1/2 teaspoons black pepper
1½ cups (350 ML) unsweetened almond and cashew MimicCreme (see their website for stores or buy online at this link)
1 tablespoon finely chopped chives (optional garnish) - See more at: http://afoodcentriclife.com/healthy-butternut-apple-soup/#sthash.H97GHnbJ.dpuf
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