This soup was inspired by a delicious dish my Aunt Joan made of roasted curried squash. I adored it, so recreated it, then decided to make it into a soup. It’s fabulous for chilly fall nights, when you’re looking for something to warm your belly and soul, and it’s super easy!
I’m not one for precise measurements as one of my favorite aspects of cooking is experimentation, so I encourage you to play with the flavors and find what works best for you. Feel free to share any magical discoveries in the comments below!
– 1 butternut squash, peeled and cut into cubes
– A couple green apples, peeled, cored, and quatered
– 1 small yellow onion and/or shallots
– carton of veggie broth (homemade is great too of course!)
– small knob of fresh ginger, peeled and cut into small chunks
– grapeseed oil or olive oil
– curry powder (the best kind you can find, which will probably be at an Indian or West Indian store)
– ground cumin or roasted geera
– salt and pepper to taste
These are my favorite brands of roasted geera and curry powder, both purchased from a West Indian store in Toronto. Having delicious and authentic curry powder can make all the difference!
Heat oven to 400 degrees.
In a large mixing bowl, toss together the squash, apples, and onion/shallots, with oil (enough for a light coating) and a decent coating of curry powder (about 1 – 2 Tbsp) and about 1 tsp of the roasted geera/cumin. Add a sprinkle of salt and pepper.
Place ingredients in a baking dish, and roast in oven for about 40 minutes, removing half way to stir. Squash should be very soft when complete.
Add the roasted veggies to a good quality blender. Add the fresh ginger and about a cup of veggie broth to begin. Begin blending on a low setting and keep adding veggie broth until you reach your desired consistency (it will depend on your preference and how large of a squash you used). Taste and adjust seasonings as desired.
Serve with a side salad of mixed winter greens. Is also wonderful with a scoop of steamed brown rice. Enjoy!
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