About recipe

This soup embodies autumn with its classic fall ingredients. Nutty squash and tart apples are roasted in the oven until soft and caramelized, and then pureed into a golden-hued, full-flavored soup. It’s rich, creamy, and satisfying without being heavy.

Photo by Jess (Paleo Grubs)

Ingredients (serves 1)

• 1 winter squash (acorn, kabocha, or butternut)
• 2 tablespoons olive oil
• 2 apples, peeled, seeded, and chopped
• 2 onions, chopped
• 2 tablespoons fresh ginger, peeled and minced
• 2 teaspoons curry powder
• 4 cups chicken or vegetable broth
• Salt and pepper to taste

Preparation

1. Preheat oven to 400 degrees Fahrenheit. Cut winter squash into several large pieces. Scoop out the seeds and stringy insides. Rub olive oil over all sides, and sprinkle with salt. Place cut side down on a baking sheet lined with aluminum foil. Roast until golden and tender, about 45 min to an hour. Remove from oven and let sit.
2. Meanwhile, rub olive oil on apples and place on a baking sheet lined with aluminum foil. Bake for 30 minutes. Remove and let sit.
3. Heat 1 tablespoon of olive oil in a large pot. Add onions, cook until translucent. Add ginger and curry powder, cook for 2 minutes.
4. Once squash is cool enough to handle, remove the skin. Place the roasted squash flesh into the pot along with the apples. Add the broth, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.
5. Remove from heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to puree the soup.