This soup is subtly sweet and perfectly spiced, utilizing curry powder and cardamon spices which create an unexpected flavor profile. My grandpa loved this soup recipe so it holds a special place in my heart.
1/4 cup oil coconut oil
2-lb winter squash, peeled, seeded, and cut into 2-inch pieces (butternut squash, acorn or pumpkin)
2 apples, peeled, cored, and cut into 2-inch pieces
1 onion, peeled and chopped
3/4 tsp curry powder
3/4 teaspoon ground nutmeg
3/4 teaspoon curry powder
1/2 teaspoon ground cardamom
1 cup apple cider
4 cups vegetable broth or chicken stock
1/2 teaspoon salt
1/4 teaspoon ground white pepper
- In a large stock pot heat your oil over medium heat then add in the squash, apples and onion. Saute for 10-15 minutes until the onions are translucent.
- Add in your nutmeg, curry powder and cardamom. Saute until the onions start to brown.
- Add in the apple cider, bring to a boil and cook for 3 more minutes before adding in your broth, salt and pepper.
- Once again bring to a boil before reducing to a simmer. Cover partially with a lid and simmer for 35 minutes.
- Blend with an immersion stick and ladle into soup bowls.
Recipe adapted from Orangette