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Recipes » Soups » Butternut Squash Soup With Apple
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Butternut Squash Soup

Reprinted from the cookbook, From Chronically Ill to Vibrantly Well: Recovery Through a Plant-Based Diet by Judy DeLorenzo (A Life Well Planted, 2019).

What You'll Need

1 large butternut squash, ~4 lbs, peeled, seeded, and cut into 1-inch cubes

3 medium carrots, cut into ¼-inch-thick slices

1 medium sweet red apple, peeled, cored, and diced

1 medium onion, diced

2 Tbsp fresh ginger root, peeled and diced

2 Tbsp fresh turmeric root, peeled and diced (or 2 tsp turmeric powder)

4 garlic cloves, quartered

⅛ tsp freshly ground black pepper

¼ tsp ground nutmeg

¼ tsp sweet or hot paprika

½ tsp sea salt

½ tsp ground cinnamon

1 to 2 Tbsp freshly squeezed lemon juice

Paprika, for garnish

How to Make It

1 Put all of the ingredients except for the lemon juice, and paprika for garnish into a soup pot; add just enough water to cover.

2 When the water starts to boil, reduce the heat and simmer, mostly covered, for 20 minutes or until the squash is fork-tender. Stir occasionally and adjust the heat, if necessary, to keep at a simmer.

3 Remove from the heat and blend well using an immersion blender (see tips).

4 Stir in the lemon juice. Taste and add more cinnamon, nutmeg, or salt if desired.

5 Ladle the soup into bowls and lightly sprinkle with paprika.

Cooking Tips

No Immersion Blender? If you don’t have an immersion blender, you can use a full-size regular blender; however, follow these three steps so you don’t end up with hot soup exploding everywhere: 1. Cool the soup down a bit. 2. Fill the jar no more than halfway. 3. Remove the blender lid's center insert and hold a kitchen towel over the top. Now you are ready to blend.

Do not try to blend this soup using a bullet blender.

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