Autumn's Best Butternut Squash, Apple, and Pear Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apple
  • 2 Garlic cloves
  • 1/4 tsp Ginger, ground
  • 3 cups One 20-ounce carton diced butternut squash
  • 1 Onion, small
  • 1 Pear

• Canned Goods

  • 4 cups One 32-ounce carton all-natural vegetable broth, all-natural

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Curry powder
  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on mealmakeovermoms.com

Description

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 small onion, cut into ½-inch dice, (1 cup)
• 2 garlic cloves, minced
• One 20-ounce carton diced butternut squash, (3 cups)
• 1 apple, unpeeled and cut into 1-inch dice
• 1 pear, unpeeled and cut into 1-inch dice
• ½ teaspoon curry powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• One 32-ounce carton all-natural vegetable broth, (4 cups)
• Kosher salt and black pepper
• Optional toppings: toasted, chopped walnuts, roasted pumpkin seeds, chopped chives, plain Greek yogurt

Directions

• Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 minutes. Stir in the garlic and cook until fragrant, 1 more minute.
• Add the squash, apple, pear, curry powder, cinnamon, and ginger and stir to combine.
• Stir in the broth, increase the heat to high, cover, and bring to a boil. Once boiling, reduce the heat and maintain at a low boil, covered, until the squash is tender, about 30 minutes.
• Use an immersion blender to puree the soup. If you dont have an immersion blender, let cool for about 15 minutes, transfer to a blender, and puree in batches until very smooth. Transfer back to the pot, reheat, and season with salt and pepper to taste. Serve with optional toppings.

Nutrition