Lunch: Thanksgiving Curried Squash and Apple Soup

A smooth, lightly spicy soup made with squash, apples and curry will warm you up on those crisp fall nights.

This recipe includes fertility superfoods such as:

Honey, Apples

Health and fertility benefits of Thanksgiving Curried Squash and Apple Soup

One tbsp of honey has a glycemic index (GI) of 55. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 large acorn squash
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon curry powder
2 honeycrisp apples, peeled and chopped
2 tablespoons butter
4 cups chicken broth, low-sodium
1 cup apple cider
1 pinch kosher salt, to taste
1 pinch black pepper, to taste
1 dollop Greek yogurt, if desired, for serving
1 dollop sour cream, if desired, for serving

Instructions

Heat oven to 375 °.
Slice squash in half, remove seeds and place on a sheet tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 50 minutes to 1 hour, or until tender.
Heat remaining 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add onions and garlic and sauté until tender, about 5 minutes. Sprinkle in curry powder and cook, while stirring, 1 more minute. Add apples and butter and sauté until soft, another 3 minutes.
Stir in chicken broth, apple cider, and the flesh from the squash, lower heat to medium, and simmer for 25 minutes.
Puree until smooth using a hand blender. Taste for seasoning and adjust with salt and pepper. Serve in warm bowls with a dollop of yogurt or sour cream.

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