Turmeric Butternut Squash Apple Soup
Seasoned with a blend of turmeric and cumin, this butternut squash apple soup is the cure for all that ails you in the fall and winter months.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 white onion roughly chopped
- 1 garlic clove minced
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1 butternut squash about 3 pounds, peeled and diced
- 1 apple peeled, cored and diced
- 4 cups low-sodium vegetable broth
- Yogurt and chopped parsley for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften.
- Stir in the garlic, turmeric, cumin, red pepper flakes, salt and pepper and continue cooking for 1 minute, so the onions are fragrant.
- Add the butternut squash, apples and vegetable broth. Bring the soup to a boil, reduce heat and simmer for 15-20 minutes until the squash and apples are soft.
- Use an immersion blender to puree the soup in the pot or carefully transfer it in batches to a blender to puree.
- Divide into bowls. Add a swirl of yogurt and sprinkle with chopped parsley and black pepper before serving.
Notes
You can store leftover soup in the refrigerator in an airtight container up to 4 days. To keep the soup longer, up to 1 month, freeze it. Let it cool to room temperature, and then portion it out into individual serving sizes before putting it in the freezer.
To reheat frozen soup, let it thaw in the fridge, and then warm it on the stove or in the microwave.
Nutrition
Calories: 238kcal | Carbohydrates: 52g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 597mg | Potassium: 1310mg | Fiber: 10g | Sugar: 14g | Vitamin A: 36192IU | Vitamin C: 76mg | Calcium: 178mg | Iron: 3mg