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.