Ginger Butternut Squash Soup

Ginger Butternut Squash Soup

Ingredients:
2 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tsp turmeric
1 butternut squash (about 2 lb or 1 kg), peeled, seeded, and cubed
4 cups vegetable or chicken broth
2 large apples, peeled, cored, and chopped
1 Tbsp grated fresh ginger or 1 tsp ground ginger
¼ tsp salt

Directions:
1. In large saucepan, heat oil over medium heat. Add onion and cook, stirring, for 4 minutes, or until
lightly browned. Stir in garlic and turmeric and cook for 1 minute. Add squash and broth and bring to
a boil.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until squash is just tender. Add apples,
ginger, and salt and cook for 10 to 20 minutes, or until squash and apples are very tender. Remove
from heat and let cool for about 10 minutes.
3. Working in batches, place the mixture in a food processor or blender and process until smooth.