Curried Apple Ginger Squash Soup (Veg, Paleo, Whole30)
Fall in a bowl. Slow roasted squash and apple kicked up with some ginger and a simple spice blend. Simple, comforting and healthy.
Servings: 6
Ingredients
- 3-4 medium apples (I used cortland apples)
- 1 medium acorn squash (butternut squash will work too)
- 6 tbsp oil, divided
- 1 red onion, diced
- 2 inch fresh ginger, thinly sliced
- 8 cups vegetable broth
- splash of cream (optional)
Spice Mix
- 1 tsp cardamom powder
- 1 tsp cumin powder
- 1 tsp mustard powder
- 2 tsp coriander powder
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
Instructions
Roast the Squash & Apples
- Pre-heat oven to 400F (204C) .
- Wash & cut squash in half and scoop out insides. Peel and roughly chop the apples into quarters.
- Place apples and squash on a baking sheet. Drizzle with 3 tbsp oil, and a pinch of salt & pepper. Place the squash cut side down and bake the whole thing for 30-40 minutes until they are easily pierced with a fork.
- When the squash is cool enough to handle, scrape out the squash flesh and set aside with the roasted apples.
Prepare the Soup
- In a large saucepan heat the remaining 3 tbsp of oil and add the diced onions.
- Cook for 8 minutes until softened, add the ginger slices, roasted squash and apples, and spice mix. Cook for 1-2 minutes till fragrant.
- Add the broth, and bring to a boil.
- Remove from heat and use an immersion blender to blend the soup till smooth.
- Simmer for 10-15 minutes to thicken slightly. Adjust salt and pepper to taste.
- Add a splash of cream, if using, and serve immediately (preferably with some garlic bread). Enjoy!