- 1 tsp olive oil
- 1 tsp each cinnamon and garam masala
- 1/4 tsp each ground cardamom, coriander, cumin, nutmeg and turmeric
- 1 large carrot, chopped
- 1/2 medium onion, chopped
- 1 celery stalk, chopped
- about 1/2 inch ginger root, peeled and grated
- 3 cups butternut squash, cubed
- 3 cups low-sodium vegetable broth
- black pepper and sea salt, to taste
- 1 apple, cored, peeled, and chopped
In a large saucepan or soup pot, heat olive oil. Add spices and warm until fragrant, stirring constantly.
Add the carrots, onion, celery, and ginger. Coat them in spices as you stir occasionally for 5-8 minutes.
Add the broth, butternut squash cubes and apple pieces. Bring to a boil, then cover and reduce heat to medium. Cook for about 10 minutes, or until butternut squash pieces are soft.
In a food processor, puree the vegetables in batches. When the entire mixture is pureed, transfer it back to the pot. Turn heat to medium and season to taste with sea salt and black pepper. Cook until warm throughout, then serve.
Makes about 3 cups.
Nutrition per serving (1/3 of recipe): 175 calories, 3g fat, 1g saturated fat, 0mg cholesterol, 123mg sodium, 34g carbs, 6g fiber, 13g sugar, 7g protein.