This warmly-spiced squash soup is a seasonal favourite. As part of The BMS Reset, a big bowl of this soup feels like a hug from the inside out. Enjoy with some of the seed sprinkle from the kale slaw for some added texture!
Spiced Butternut Squash Soup
Ingredients
- 2 Tbsp olive oil
- 1 onion roughly chopped
- 2 garlic cloves roughly chopped
- 1 inch / 2 Tbsp grated fresh ginger
- 1 tsp turmeric
- ⅛ tsp cinnamon
- ⅛ tsp cardamom
- dash ground cloves
- 2 carrots roughly chopped
- 1 tart apple core removed, roughly chopped
- 1 medium / 4 cups butternut squash chopped
- juice of 1 lemon only if desired
Directions
- Heat oil in large pot over medium heat. Add the onion and garlic, and cook until tender 6-8 minutes.
- Add the ginger and spices and cook until fragrant, about 1-2 minutes.
- Add the carrots, apple, and squash along with 3 cups / 750ml filtered water.
- Bring to a boil, cover partially, reduce to a simmer. Cook until veggies are tender, about 20-30 minutes depending on how large your pieces are.
- Once cooked, remove from heat and let cool slightly. Ladle into a blender and working in batches if necessary, blend until smooth. Adding salt and pepper, lemon if desired to taste. Serve with toasted or activated seeds and a drizzle of oil.
- Store in the fridge 5-6 days, or in the freezer up to 3 months!
Notes
Makes 8 cups / 2L
