SPICED BUTTERNUT SQUASH AND APPLE SOUP

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 and 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.