Curried Butternut Squash Soup
with spinach salad / apples / pomegranate seeds

Name: Curried Butternut Squash Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Squash, butternut, large, peeled and cubed; 1 Onions, small, chopped; 2 tsp Ginger, fresh (opt), grated; 1 Tbsp Oil, cooking; 1/2 tsp Curry powder, mild yellow (opt); 4 cups Stock, any type; 1 tsp Sugar, brown; 1/4 cup Sour cream (sub plain yogurt), for serving; 1/2 cup Cashews, roasted and unsalted, roughly chopped; 1/2 cup Pomegranate seeds (opt) (look for these already removed from their shell in the refrigerated produce section); 1 Apples, any variety, sliced; 1 Tbsp Vinegar, balsamic; 2 tsp Maple syrup; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 5 oz Spinach, baby

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

A pinch of curry and ginger bring out the flavor in a simple, smooth butternut squash soup. Serve this well-loved cool weather soup with a tangy spinach salad that is tossed with apples, cashews and crunchy pomegranate seeds.

Ingredients

Metric

Servings:

Curried Butternut Squash Soup:

Squash, butternut, large - 1 , peeled and cubed
Onions, small - 1 , chopped
Ginger, fresh (opt) - 2 tsp , grated
Oil, cooking - 1 Tbsp
Curry powder, mild yellow (opt) - 1/2 tsp
Stock, any type - 4 cups
Sugar, brown - 1 tsp
Sour cream (sub plain yogurt), for serving - 1/4 cup

Spinach Salad with Pomegranate Seeds, Apples and Cashews:

Cashews, roasted and unsalted - 1/2 cup , roughly chopped
Pomegranate seeds (opt) (look for these already removed from their shell in the refrigerated produce section) - 1/2 cup
Apples, any variety - 1 , sliced
Vinegar, balsamic - 1 Tbsp
Maple syrup - 2 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Spinach, baby - 5 oz

Prep

Squash / Onions / Ginger / Cashews - Prep as directed. (Can be done up to 5 days ahead)
Pomegranate - If you couldn't find them already seeded, follow instructions in this video to seed pomegranate. (Can be done up to 3 days ahead)
Apples - Slice.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then ginger, onions and curry powder to heated oil with a generous pinch of salt. Saute until onions are soft, ~2 minutes. Add squash cubes and saute until the outsides begin to brown, ~3 minutes. Add stock and sugar and bring to a boil.
Reduce heat to a simmer and cover with the lid. Simmer until squash is tender, ~15 minutes.
While soup simmers, make vinaigrette by combining vinegar, maple syrup, mustard and olive oil. Season with some salt and pepper. Toss spinach with vinaigrette, apple slices, pomegranate seeds and cashews.
After soup has simmered and squash is tender, puree with an immersion blender (like in this video) or transfer to a blender in batches. Puree until smooth. Season soup to taste with salt and pepper.
Ladle soup into bowls and top with sour cream. Serve with salad on the side and enjoy!

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