Rustic Butternut Squash and Apple Soup

I made this soup a while ago and had a craving for it so I made it again this week.

Ingredients:

• 1 medium onion - diced
• 2 cloves crushed garlic
• 1 medium butternut squash - cubed
• 2 apples - cubed
• 1/2 cup cannellini beans (cooked)
• 1.5 cup veggie broth (or more as needed)
• 2 tsp cinnamon
• 2 tsp curry powder OR
• 1 tsp cumin
• 1 tsp coriander
• 2-4 cloves
• 2 cardamom
• salt to taste
• I want to try it with ginger next time but I forgot that this time

Steps:

1. Saute onions and garlic in olive oil until onions are translucent.
2. Add cinammon & curry powder, let the flavors develop (just about 30 seconds) by mixing the spices into the onion/garlic mixture.
3. Add butternut squash and saute until squash is almost tender
4. Add apples and saute until both squash and apples are tender
5. Add cannellini beans and saute tender (usually they are already tender, don't need much here)
6. Add salt to flavor (HINT: I add a bit of salt after each vegetable - onion, squash, apples so it helps pull out the moisture at each stage)
7. Add veggie broth
8. Let flavors mix until the broth comes up to a boil
9. Blend in pot with a hand blender. (You can use a blender or a food processor as well).

Serve hot with sunflower seeds or croutons as garnish.


Alternatives to try sometime - roast the butternut squash

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