Yield 6 servings
This soup tastes creamy and delicious without any added cream, it will warm you up on a cool fall day!
- 2 tablespoons olive oil
- 1 small onion, cut into ½ inch dice (1cup)
- 2 garlic cloves, minced
- One 20 ounce package fresh diced butternut squash or ½ whole squash, cut into ½ inch pieces (3 cups)
- 1 Gala apple, unpeeled, cut into 1 inch dice
- 1 Bartlett pear, unpeeled, cut into 1 inch dice
- ½ teaspoon curry powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- One 32-ounce carton all-natural vegetable broth (4 cups)
- Kosher salt and pepper
- Optional toppings: toasted, chopped walnuts, roasted pepitas (pumpkin seeds), plain Greek yogurt (or yogurt substitute).
- Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring frequently, under tender, 5 minutes. Stir in the garlic and cook until fragrant, another minute.
- Add the curry powder, cinnamon and ginger and stir until fragrant.
- Stir in squash, apple pear and the broth, increase the heat to high, cover and bring to a boil. Once boiling, reduce the heat and maintain at low boil, covered until squash is tender, about 30 mins.
- Use an immersion blender to puree the soup. If you don’t have an immersion blender, let cool for about 15 mins, transfer to a blender, and puree in batches until very smooth. Transfer back to put, reheat, and season with salt and pepper to taste. Serve with optional toppings.