Butternut Squash, Apple, and Pear Soup (GF, V)

Source: Liz's Healthy Table | Serves: 6 | Time: ~1 hr

Changes: replaced ground ginger with ground allspice

Ingredients

2 tbsp EVO

1 small onion, cut into ½-inch dice, (1 cup)

2 garlic cloves, minced

One 20-ounce carton or package fresh diced (precut) butternut squash, (3 cups)

1 apple, unpeeled and cut into 1-inch dice

1 pear, unpeeled and cut into 1-inch dice

½ tsp curry powder

¼ tsp ground cinnamon

¼ teaspoon ground allspice

4 cups vegetable broth (homemade to reduce sodium, mine was a bit dark because I had some red onion in the broth mix)

S&P, to taste

Optional toppings: toasted, chopped walnuts, roasted pumpkin seeds, chopped chives, plain Greek yogurt (if you're not vegan). I added some crispy chickpeas.

Instructions

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 minutes. Stir in the garlic and cook until fragrant, 1 more minute.

Add the squash, apple, pear, curry powder, cinnamon, and allspice

and stir to combine.

Stir in the broth, increase the heat to high, cover, and bring to a boil. Once boiling, reduce the heat and maintain at a low boil, covered, until the squash is tender, about 30 minutes.

Use an immersion blender to puree the soup. If you don't have an immersion blender, let cool for about 15 minutes, transfer to a blender, and puree in batches until very smooth. Transfer back to the pot, reheat, and season with salt and pepper to taste. Serve with optional toppings.