Butternut Squash Soup
 
 
Serves: 6-8
Ingredients
  • 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
Instructions
  1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion is soft.
  2. Add squash, apples, pumpkin, and veggie broth. Stir, and bring to a boil.
  3. Reduce to a simmer, cover, and let cook until squash is soft (about 30 minutes).
  4. Let the soup cool slightly, then transfer to a blender in batches. Puree until smooth, and return to the pot.
  5. 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/