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WL Spiced Butternut Squash and Apple Soup
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Ingredients | |
2 tablespoons | olive oil |
1 | onion, chopped |
2 | garlic cloves, chopped |
1 inch | fresh ginger, grated, (2 tablespoons) |
1/2 teaspoons | turmeric |
1/8 teaspoon | cinnamon |
1/8 teaspoon | cardamom |
Dash | ground cloves |
2 | carrots, peeled and chopped |
1 | tart apple, peeled, quartered, and chopped |
4 cups | chopped butternut squash |
Coarse salt | |
pepper |
Directions
1.Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
2.Cook until vegetables are tender, about 20 minutes. Let cool slightly.
3.Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
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