Well, I used to, until my mom made this once when I went to their house. Even though it’s hot outside, this soup is still too good to be confined to just the wintertime. Besides, it’s actually good cold as well, so give it a try!
I’ve posted a previous recipe for butternut squash soup, which I still really like. However, this one is dairy free, and it uses water instead of broth (though you’re more than welcome to use veggie or chicken broth if you want), so that saves on the cost. This is not an original recipe, but is officially called Detox soup, from Whole Living.
Butternut, Carrot, & Apple Soup (from Whole Living site)
2 T. olive oil
1 onion, chopped
2 cloves of garlic, chopped
1″ fresh grated ginger
1/2 t. tumeric
1/8 t. cinnamon
1/8 t. cardamom
dash of ground cloves
2 carrots, peeled and chopped
1 tart apple, peeled, quartered and chopped
4 c. butternut squash, chopped and peeled
salt and pepper
3-5 c. water or veggie broth (I used half water, half veggies…use enough to cover the veggies)
Heat oil in medium saucepan.
Add onion and garlic; cook until tender, about 6-8 minutes.
Add ginger and next 4 ingredients; cook 1 minute.
Add carrots, apple, squash, salt/pepper and water.
Bring to boil; cover and reduce to simmer.
Cook till veggies are tender (about 20 minutes…or all day on low).
Let cool slightly, then puree.
(Shared on Gluten Free Fridays.)