Apple Squash Soup
This sweet soup is packed full of vitamin A and fiber. It’s smooth and silky without any cream.
Serves: 8Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium
- 1⁄3 cup old-fashioned rolled oats
- 2 Tbsp. olive oil
- 2 medium onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- 6 cups water
- 3 lbs. butternut squash, peeled and cubed
- 3 large Granny Smith apples, peeled, cored, and cubed
- 2 Tbsp. minced fresh ginger root
- 2 Tbsp. curry powder
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground white pepper
- Place oats in a blender or food processor and pulse until finely ground. Set aside.
- Heat oil in large soup pot over medium heat. Add onion and garlic; cook and stir until tender, about 6 to 7 minutes. Add water and squash and bring to a simmer. Simmer for 15 to 20 minutes or until squash is almost tender.
- Set aside 1⁄2 cup chopped apples. Stir in remaining apples, ground oats, ginger, and curry powder. Bring back to a simmer and cook for 10 to 15 minutes or until apples and squash are tender.
- Using an immersion blender, blend the soup until it’s smooth and creamy. Season with salt and pepper and serve immediately with reserved chopped apple.