Butternut Squash Soup
A healthy vegetarian recipe for Butternut Squash Soup from God's Garden.
IndianOtherEasy5 minBy Northstar
Ingredients
Servings
4
- 1 cup carrots, peeled and sliced
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp minced ginger
- 2 tsp curry powder
- 0.3 tsp cinnamon
- 1/8 tsp nutmeg
- 2 medium butternut squash, peeled, seeded and cut into chunks
- 3 cup organic apple juice
Instructions
- 1
In large saucepan, over medium-high heat, cook carrots, onion and garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is tender. In blender or food processor, puree soup, in batches, until smooth. Return to saucepan; heat through. Serve hot or chilled. Makes 8 (1 cup) servings.
Tags
soupgods-garden