Curried Butternut Squash and Apple Soup

I know the temperature is on the rise in the burbs of Atlanta, but to me soup season is 365 days a year! Our customer Kathy shared a version of butternut squash soup inspired by the cookbook Andrew’s Favorite Soups for Wellness and Weight-Loss.

Kathy tries to use everything that comes in her weekly basket and added yellow squash to the soup as well. It’s a great way to get those nutrients in!

Prep Time: 20 minutes
Cook Time: 60-70 minutes

Ingredients:
1 medium butternut squash (1.5-2 lbs) Cut in half and seeded
2 medium yellow squash, sliced
1 tbsp coconut oil
1 medium onion
2 cloves of garlic. (not a rule, more like a guideline)
1 medium-large apple. Peeled, seeded and sliced
4 cups vegetable or chicken broth
1 tbsp curry powder
1 tsp cinnamon
1 tsp ground nutmeg
1/4 cup pecans, toasted in skillet

Preheat oven to 400 degrees
Line a baking dish with parchment paper. Place butternut squash in pan. Season using half of the cinnamon and nutmeg.
Roast for 45 minutes. Let cool and remove flesh, discarding skin.

In a 4-6 quart stock pot melt coconut oil and sauté onion. garlic and apple for about 5 minutes or until onions are clear.
Add broth, curry powder, remaining cinnamon and nutmeg and the roasted butternut to the pot. Bring contents to a slow boil, reduce heat and simmer for 20 minutes, stirring occasionally.
Allow to cool slightly and blend until smooth using an immersion blender, food processor, blender.
Serve in an individual bowl with toasted pecans on top.

Each 1 cup serving has about 110 calories. Enjoy!