Sorry for the lack of updates lately! It has been a busy semester, but guess what? I’ve finished grad school! I can’t believe the past 2.5 years have gone by so quickly. On to new things now. Still holding out for getting into med school next fall…so no end in schooling yet. I think I’ll forever be a student. Why, you ask? I don’t know.
It’s gotten chilly lately, and we just had our first dusting of snow here in Vancouver (though, it never really stuck… or rather it all melted). With winter fast approaching and fall making its way out, it’s time to get out the soup recipes to keep yourself warm. Since squash and apples are both fall items, I needed to come up with a soup recipe.
Boy, did this turn out to be so good!! The sweet notes of the apple and squash, combined with the leeks and kick of spice from the curry powder and chilli flakes was perfect for a cold day. And for those of you who are sick – this will sure to help! Good dose of some beta carotene and other nutrients. Let’s get to the recipe.
- 1 large butternut squash
- 1/2 an onion, diced
- 4-5 cloves of garlic, diced
- 1 leek, diced
- 2 apples, diced
- 1/2 tsp red pepper flakes (optional)
- 2-3 tbsp oil
- 1/4 tsp nutmeg
- 1/4 tsp curry powder
- salt/pepper, to taste
- 1/4 cup cashews
- 1/2 cup vegetable broth
- 1/4 to 1/2 cup milk (depending on how runny you like your soup!)
Preheat an oven at 400 degrees F. Slice the butternut squash lengthwise and brush with some olive oil. Place cut side down on a baking tray and let roast for 30-45 minutes, until fork tender. Let cool and scoop the flesh.
Meanwhile, sautee the garlic, onions, leeks, apples, and red pepper flakes in some oil in a pot on medium heat, until the onions have softened. Add this to a high powered blender, along with the roasted butternut squash, nutmeg, curry powder, cashews, broth, and milk. Blend until smooth. Adjust seasonings by adding salt and pepper.
Place soup back on stove in the pot and heat on low until the soup has heated through. Enjoy!!