[Organic Squash, Candied Ginger and Apple Soup]
Source: Thrify Foods
Here's a sultry soup to enjoy on a cool fall day.
Prep Time: 20 minutes
Cooking Time: 20-30 minutes
Ingredients
- 2 teaspoons butter
- 1 medium onion chopped
- 2 teaspoons curry powder
- 2 lb. butternut squash peeled and chopped
- 2 medium apples peeled, cored and chopped
- ¼ cup candied ginger thinly sliced
- 1 Juice lime
- 5 cups chicken or vegetable stock
- Salt and pepper to taste
- ¼ cup 2% yogurt
- 4 sprigs cilantro mint or parsley for garnish
Directions
1. Method |
2. Melt butter in a soup pot set over medium heat. Add onion and cook until tender. Add next 7 ingredients, reserving 4 thin slices of the ginger to garnish the top of soup, and bring to a simmer. Simmer 20-30 minutes, or until squash and apples are very tender. Puree mixture in a food processor or blender. Return to the pot. Bring back to a simmer. Season with salt and pepper. Pour into heated soup bowls. Garnish each with a spoon of yogurt, a herb sprig, and a slice of ginger. |
3. What to serve alongside |
4. Serve this soup with slices of your favourite Alex Campbell Signature Series BRIO bread. |
5. Options |
6. Other winter squash such as banana or hubbard could replace the butternut called for in this recipe. If you like things spicy, increase the amount of curry powder used. |
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Nutritional InformationNutrition
Per Serving: About 165 calories, 6.2g protein, 3.0g fat, 31.1g carbohydrate, 3.5g dietary fibre, 4mg cholesterol, 679mg sodium. %RDI: 10% calcium, 24% iron, 89% vit A, 43% vit C, 15% folate.
Categories
SoupsKeywords
squash soup[ Back to top ]
