Spiced Butternut Squash and Apple Soup
Soup is a smart liquid meal option that's also less taxing on your digestive system. Fibrous squash makes this velvety, slightly sweet option satiating. Plus, research shows antioxidant-dense turmeric may boost the liver's ability to remove chemicals.
Whole Living, January/February January/February 2013
- Yield Makes 8 cups
- 2 Tbsp olive oil
- 1 chopped onion
- 2 chopped garlic cloves
- 1-inch grated fresh ginger (2 Tbsp)
- 1/2 tsp turmeric
- 1/8 tsp cinnamon
- 1/8 tsp cardamom
- Dash ground cloves
- 2 peeled and chopped carrots
- 1 peeled, quartered, and chopped tart apple
- 4 cups chopped butternut squash
- 3 cups water
- Coarse salt and pepper
- Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
- Cook until vegetables are tender, about 20 minutes. Let cool slightly.
- Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.