- 2 pounds butternut squash
- 1 Teaspoon salt
- Black pepper to taste
- 1 Tablespoon cooking oil
- 1 onion, sliced
- 1 1/4 teaspoons ground ginger, or 1 inch fresh
- 1 apple, chopped
- 1 teaspoon ground cumin
- 1 teaspoon coriander seeds
- 1/4 taespoon black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 5 cups water, low-sodium broth, or mix of both
- 1/3 cup liquid cream or sour cream (optional)
Garnish (optional, choose your favorites)
- Balsamic vinegar
- Cayenne pepper
- Wash hands with warm, soapy water for 20 seconds.
- Peel butternut squash. Cut the squash into same-sized cubes. Place the squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil. Line an oven tray with a baking sheet and spread out squash cubes.
- Roast the butternut squash at 350°F for about 20 minutes or until cooked through.
- Heat up a pot with the olive oil and sauté sliced onion. Cook until soft on medium heat.
- Add chopped ginger and garlic to the roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
- Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
- Pour in stock or broth. Mix well.
- Cover and cook over medium heat until ingredients look soft, about 10 minutes.
- Cream soup smooth with a hand blender, blender, or potato masher. Be careful when blending- you may need to let the soup cool slightly first.
- Heat soup over a lower heat setting.
- Pour in cream and mix. (Leave out the cream for a low-fat option.) Cook 2 more minutes.
- Serve hot with a garnish of your choice, if desired.
Makes about 4 servings