I found an incredible detox menu in Whole Living magazine this month. All of the recipes look fabulous but this beautiful butternut squash soup really stood out to me. I tweeked the recipe a little bit by adding some heat but otherwise I stuck to the original. I decided to make it extra decedant by adding a swirl of THIS raw vegan sour cream as a topper. Yum!
Spiced Butternut Squash, Carrot and Apple Soup
original recipe HERE
2 Tbs olive oil
1 chopped onion
2 cloves crushed garlic
1" chopped fresh ginger ( about 2 Tbs )
3 cups water
1/2 tsp turmeric
1/8 tsp cardamon
1/8 tsp cinnamon
dash of ground cloves
4 cups cubed butternut squash ( I used a 14oz can organic puree instead )
2 peeled and chopped medium carrots
1 peeled and chopped tart apple
a couple of generous pinches of course salt
black ground pepper
1 tsp red pepper flakes ( my addition )
In a large sauce pan over medium heat saute chopped onion and garlic in 2 Tbs of oil until translucent ( about 6-8 mins ).
Add ginger, all spices and saute until fragrant ( about 1 minute ) and then add water, squash, apples, and carrots. Next, bring stock to a rolling boil, add salt, black pepper, and then red pepper flakes. Reduce to a simmer and cover for about 20 minutes.
Remove soup from heat and let cool slightly. Then, in small batches add to a blender and puree until smooth.
NOTE: Go slow....hot liquids tend to explode in a blender if mixed too quickly.
Taste and adjust flavor with salt and pepper if need be. Top with raw vegan sour cream.
Enjoy and Aloha!