This recipe is by far one of my family’s cold weather faves and I have no idea how it has escaped a TV appearance or even a post all these years. Here it is now in all of it’s glory. It will have you sipping pretty for fall because of its health benefits…

Butternut Squash: Rich in vitamin A, which is good for eye health and immune function.
Ginger and Garlic:  Have anti-bacterial and anti-fungal properties which helps our immune system fight illness.
Curry Powder: Is anti-inflammatory, it boosts brain health and aids digestion.
Butternut Squash Seeds: Contain protein, healthy fats and zinc.

This recipe would be overwhelming if I wrote it all down in paragraph form so I am rolling out the idea of chunking and bullet points. Much easier for our busy brains to digest. Hope you find it easier to read.

Curried Butternut Squash Soup
(v/gf)
Makes 2 quarts

Ingredients:
1-1 1/2 pounds butternut squash
1 tablespoon extra virgin olive oil (EVOO)
2 teaspoon curry powder
1 teaspoon cumin, ground
1 granny Smith apple, large, peeled, & chopped
1 cup onion, chopped
1 garlic clove, large, minced
1/2 cup+ red wine
3 tablespoon flour
3 tablespoon tomato paste
1 cup sour cream plus extra for garnish, dairy-free
32 ounce vegetable broth
1 teaspoon sea salt
1/4 teaspoon nutmeg, ground
5-7 ginger root slices, thin
4 thyme sprigs, fresh

Preparation:
Preheat the oven to 400 degrees.
Roast
Half and seed squash. Don’t forget to keep the seeds! Wash, toast and eat them for a snack.
Place cut side down in glass baking dish filled with 1/2” water, preferably purified.
Bake for 45 minutes or until tender.
Set aside to cool.
Sauté
Sauté curry and cumin in EVOO until golden brown, stirring constantly.
Add apple, onion, and garlic.
Sauté until soft and coated.
Add wine and reduce for 5-7 mins.
Stir in flour and tomato paste.
Blend
In a blender, puree squash, sour cream (set reserve aside), broth and sauté reduction.
While blending, add salt and nutmeg.
This will have to be done in 2 or 3 batches.
Heat
Place in large sauce pan, add ginger and bring to a boil, stirring constantly.
Remove from heat, add more wine (why not!) discard sliced ginger.
Serve
Garnish with sour cream & fresh thyme.