Spiced Apple and Squash Soup

I just made this soup today and it was really good (and super quick, to boot!).  In true Fuhrman form, I added no salt, and honestly, did not even notice it in this recipe! This is a recipe from Whole Living Magazine (www.wholeliving.com).  I changed only two things about it (other than serving size, which was too skimpy if you want to make a bowl of soup a meal!).  I water sautéed instead of sautéing in oil, omitted the salt, and used honeycrisp apples instead of “tart” apples, as the recipe suggested.  I’m a fan of the sweet flavor of honeycrisps, even in a savory-ish soup!


Serves 4-6

2 onions, chopped

4 cloves garlic, minced

4 T grated fresh ginger

1 tsp turmeric

1/4 tsp each: cinnamon and cardamom

pinch of cloves

freshly ground pepper to taste

8 cups cubed butternut squash

2 apples, cored and quartered

4 carrots, peeled and chopped

6 cups water


Sauté onions and garlic in a couple tablespoons of water in a large soup pot over medium heat until softened.  Add ginger and spices, sauté for 1 minute, until fragrant.  Add the squash, apples, carrots and water to pot.  Bring to a boil, simmer about 20 minutes until vegetables are soft, use immersion blender or regular blender to blend until smooth.