Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4 to 6
Ingredients: 4 tablespoons raisins, for garnish; 4 tablespoons halved roasted cashews (see Oven roasted nuts), for garnish; Salt, to taste; 1 cooking apple such as mcintosh, peeled, cored, and chopped; 3 to 4 lb (1.5 to 2 kg) butternut squash, peeled, seeded, and cubed; 3 cups (750 ml) Vegetable broth; freshly ground black pepper, to taste; One 2- in (5- cm) piece fresh ginger, peeled and minced (about 2 tablespoons); 2 stalks celery, chopped; 2 carrots, chopped; 2 teaspoons curry powder; 1 teaspoon ground ginger; 1 onion, chopped; 1 tablespoon olive oil

Preparation info

Serves
4 to 6

Difficulty
Complex
Ready in
1 hr 10

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

When cooler weather overtakes the waning summer heat, call back the warmth with a classic autumn soup that envelopes the taste buds with the sweet, nuttiness of winter squash, a blend of harvest flavors—carrots, celery, and apples—and a tickle of curry powder and ginger. Don’t skip the garnish of cashews (for a hearty crunch) and raisins (for chewy sweetness). The result: a complex and delicious fall soup.