1 Butternut squash
4 apples (or 2 apples & 1 cup apple juice)
1 yellow onion
1 clove garlic
1/4 tsp red pepper flakes
1/2 tsp ground cumin
1 tsp yellow curry powder (medium or hot)
2 tbsp olive oil
4 cups water
sea salt & black pepper to taste
Dice the onion and add to a large pot with olive oil, sauté on medium for 10 minutes. Add minced garlic, ground cumin, red pepper flakes, curry powder, and squash (peel, seed and cube the squash). Continue to cook on medium for another 10-15 minutes, or until squash has softened.
Peel, core and cube 2 apples and add to the pot, juice the other two apples and add (or add regular apple juice). Add water, stir everything together so it’s a little loose, then add to a food processor and blend until smooth.
Pour back into pot, season with salt and pepper, cover and simmer on low for another 20 minutes. Soup should be thick and velvety, but not too thick or it will feel more like a puree. Add water if necessary to achieve a nice consistency.
Makes approx. 8 bowls