OK, so this one can take about an hour…. unless, you are sneaky and use the butternut squash you’ve already baked when you made the butternut squash and goats cheese bake. You could also buy ready chopped butternut squash, cause let’s be honest, peeling those bad boys is a NIGHTMARE!!!!! In saying that, this is a great soup and it’s brought to you once again from the guys at Precision Nutrition and their Encyclopedia of Food
2 tbsp olive oil or coconut oil 1 small onion, chopped
1 stock of celery, diced
1 clove garlic, minced
1 apple, diced
1 large butternut squash
4 cups chicken or vegetable broth
1 tbsp curry powder
N tsp freshly ground nutmeg
salt & pepper
garnish with Greek yogurt, fresh herbs, and apple slices (optional)
- Heat oven to 400°F.
- Place a whole butternut squash on a baking sheet and roast in oven for about 1 hour (or use the butternut squash you’ve already baked from the goats cheese bake).
- Meanwhile, in a large stock-pot, heat oil over low heat. Add onion, garlic, celery, spices, and a sprinkle of salt; cook until onion is softened (about 3 minutes).
- Remove squash from oven and slice in half. Remove seeds with a spoon. Scoop the rest of the squash out of the peel and add to the pot, along with the apple, the broth, and an added sprinkle of salt and pepper.
- Cook uncovered on medium heat, stirring occasionally, until the soup is full flavored (about 20 minutes).
- Remove pot from heat and let cool for about 5 minutes. Purée with a hand blender or a regular blender. If using a regular blender, fill the jar no more than halfway full, and take care to hold the top down firmly with a tea towel placed over top to prevent hot splashes.
- Return soup to pot and warm slightly. Using a ladle, fill bowls with soup and, if desired, garnish with yogurt, fresh herbs, and apple slices.