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You are here: Home / Recipes / Harvest Soup

Harvest Soup

November 2, 2020 //  by Synergy Private Health

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Harvest Soup

Yield 6 servings

This soup tastes creamy and delicious without any added cream, it will warm you up on a cool fall day!

Ingredients

  • 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).

Instructions

  1. 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.
  2. Add the curry powder, cinnamon and ginger and stir until fragrant.
  3. 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.
  4. 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.

Category: Recipes, Small Plates

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