Butternut Squash Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 7 cups butternut squash, peeled, seeds removed, cut into 1-inch cubes (I used 2 small butternut squash)
- 2 cups apple, diced
- 1 cup canned pumpkin
- 5½ cups vegetable broth
- 1 teaspoon cinnamon
- 1 teaspoon curry powder
- 1 tablespoon pure maple syrup
- Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion is soft.
- Add squash, apples, pumpkin, and veggie broth. Stir, and bring to a boil.
- Reduce to a simmer, cover, and let cook until squash is soft (about 30 minutes).
- Let the soup cool slightly, then transfer to a blender in batches. Puree until smooth, and return to the pot.
- Stir in cinnamon, curry powder, and maple syrup, and heat until warm. Serve with a big loaf of perfect bakery bread.
Recipe by the ringers at https://www.theringers.co/2014/10/butternut-squash-soup/
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