This is my variation on Simply in Season’s recipe.

• 2 onions (chopped)
• 2 tablespoons fresh ginger (peeled and minced)
• 2 tablespoons curry paste (I use Patak’s)
• 1 tablespoon olive oil

In a large soup pot, saute oil and onion until translucent and add in ginger and curry.

• 2 apples (peeled, seeded and chopped)
• 1 butternut squash (peeled, seeded and cut into cubes)
• 4 cups chicken or vegetable low sodium broth

Add to pot and bring to a boil. Reduce heat and simmer until squash and apples are tender.

Puree in a blender or use a hand blender until smooth. Salt and pepper to taste.

Sauté 2 carrots, 2 celery stalks, 1 onion and 1 clove garlic, 1/2 zucchini.

Add: 

• 1 large can diced tomatoes (not crushed)
• 1 can mixed beans
• 1/4 cup macaroni noodles (optional)
• rind of parmesan (sounds a bit gross but is important!)

Cook for 30 minutes or so.

Just before serving, add 2 cups fresh baby spinach.

Garnish with parmesan and fresh basil.