Description
Your new weeknight dinner is here!
Ingredients
Scale
- 1 1/2 tablespoons of ghee or olive oil
- 1 yellow onion, diced
- pinch of red pepper flakes
- 1 tsp salt and pepper – add more to taste later
- 1 – 1 1/2 tbsp curry powder
- 1 clove of garlic, chopped
- 24 ounces of butternut squash, diced
- 1 Granny Smith apple, peeled and chopped
- 32 ounces of vegetable broth
Instructions
- In a large stove top pot, add the oil and bring up to a medium heat.
- Add the diced onion and saute for about 5 minutes until it starts to become translucent.
- Add the spices and stir with the onions, cooking for another 5 minutes until the spices are fragrant.
- Add the chopped garlic and butternut squash and saute with the onion and spices for about 15 minutes until the squash has started to soften.
- Add the apple and stir into the squash and onion mixture.
- Add the broth and bring the soup up to a boil. turn down to a simmer and cover, simmering for another 10 – 15 minutes until the squash has softened.
- Remove from heat and let cool for about 10 minutes before adding the mixture to blender.
- Using either a hand-held immersion blender or spooning the mixture into a blender, blend until smooth. You can add more or less stock depending on how thick you prefer your soup. Taste and adjust salt as needed.
- Serve warm. enjoy!