Wednesday, November 16, 2011

Winter Squash and Apple Soup

Winter Squash and Apple Soup
6–8 Servings
Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 teaspoon minced fresh ginger, or 1 teaspoon dry
2 cloves garlic, minced, or 1 teaspoon dry
1 teaspoon curry powder
2 acorn squash (about 1¾ lb.), peeled, seeded, and cut into ½″ cubes

   or any hard winter squash (pumpkin, butternut, spaghetti, etc.)
2 Granny Smith, peeled, cored, and cut into ½″ cubes
1 ½ teaspoon sea salt  

1 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lime juice


Method
Heat olive oil in a large pot over medium heat add onion, and cook, stirring often, until lightly browned, about 15 minutes.
Add ginger and garlic, and cook, stirring, for 1 minute. Add curry powder, squash, apples, salt and pepper, and cook about 2 minutes. 
Add stock, and bring to a boil, reduce heat to a simmer and cook uncovered until squash and apples are tender, stirring occasionally.
Using an immersion blender or food processor, puree the soup and then return it to the pot. Stir in the lime juice, cover and keep warm.

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