Butternut Squash  Apple Soup

Butternut Squash

Olive Oil

Vegetable Broth


Salt & Pepper





Turmeric Cumin Red Pepper Flakes

Heat the olive oil in a large pot over medium heat.

Sauté the chopped onions until they start to turn soft and translucent.

Stir in the minced garlic, turmeric, cumin, red pepper flakes, salt and pepper. Continue cooking for a minute until fragrant.

Add the butternut squash, apples and vegetable broth to the pot.

Bring the soup to a boil. Reduce heat and let it simmer until the squash and apples are soft and tender, about 15-20 minutes.

Puree the soup in the pot with an immersion blender. Or carefully transfer it to a blender and puree it in batches.

Divide the soup into bowls. Top with swirls of yogurt and chopped parsley. 

Butternut Squash  Apple Soup