Butternut-Apple Curry Soup

I spend time with my Mom at least once a week, on average. This past Saturday she asked me to invent a soup using butternut squash, and a granny smith apple... I was a little nervous, as any person might be if they were asked to create a recipe with 2 known ingredients. That being said, this is what we came up with:

Butternut-Apple Curry Soup

Yields: 10, 1 C servings

Ingredients:

1 large butternut squash, peeled, seeded and cubed
1 Granny Smith apple, cored and sliced
1 L low-sodium chicken broth
1 large onion, diced
1 T extra virgin olive oil
1 T butter, optional

1 t cumin
1 t garam marsala
1/2 t ground ginger (1 t fresh, grated ginger would be nice, too)
1/2 t turmeric
1/4 t black pepper

Directions:

In a large stock pot, bring cubed butternut squash; sliced apple and chicken broth to a boil.

In small skillet, saute onion in olive oil and butter. Add spices and heat through.

Add spiced onions to stock pot. Reduce heat and simmer until squash and apple are soft.

Remove pot from heat. Use a handheld blender and blend soup until smooth. If you do not have a handheld blender, wait for soup to cool and then use a regular blender to blitz soup until smooth. DO NOT try to blend hot soup in a regular blender! Add black pepper, to taste, and serve hot.

*The spices we used are typically used in Indian recipes.
*Turmeric is known for adding color to dishes and its health benefits, click the link to learn 20 health benefits from this spice

Enjoy and Bon Appetit!