Curry Ginger Butternut Squash Soup (Emily)

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.