(Courtesy of the Co-op News)
— 1 medium onion, diced
— 1-2 one-inch pieces of fresh ginger, peeled and chopped
— 1 tablespoon butter or vegetable oil
— 1 tablespoon curry powder (or more, to taste)
— 1 butternut squash (about 1.5 pounds) seeded, peeled, and cubed
— 1 Granny Smith apple, cored, peeled and cubed
— 5 cups low-sodium vegetable stock
— Sea salt to taste
Peel squash, apple, ginger and onion. Dice onion.
In a 4-quart pot, heat the butter or oil and sauté the onion and ginger over medium heat until soft, about 5 minutes. While the onion and ginger are cooking, finish cutting squash and apple.
Add curry powder and sauté 3 more minutes, being careful not to burn. Add a small amount of broth to deglaze the pan, removing any pieces on the bottom and sides of pot. Add squash, apple and the rest of the vegetable stock to the pot and bring to a boil.
Reduce to a simmer, cover and cook 20-30 minutes, or until the squash is tender. Puree the soup in a food processor or blender and salt to taste. Take extra care if the soup is hot.
Makes 6 servings. Nutrition information per serving: 92 calories, 2 g total fat, 1 g saturated fat, 0 mg cholesterol, 37 mg sodium, 19g carbohydrate, 1 g protein, 5 g dietary fiber.