Butternut-Apple Soup

It was my turn for soup again, so I brought this light but filling dish into school last week. With the right additions to add a little creaminess and crunch, it made for a hearty enough lunch to keep us all full on a cold return to work on January 4th (the building was freezing!) The recipe serves four, so I quadrupled it for soup club and a friend's lunch. 

You need:

1 large butternut squash

1 large, tart apple, peeled, cored, and halved

1 large onion, halved

4 c. unsalted or low-sodium chicken or vegetable broth (I used vegetable)

1 tbsp. mild curry powder

3/4 tsp. salt

1/4 c. plain, low-far yogurt

1 tbsp. cilantro

2 tbsp. roasted pumpkin seeds

Preheat the oven to 400 degrees. Place the squash, apple, and onion cut side down on a parchment lined baking dish. Roast for 30 minutes. Transfer the apple and onion to a blender. Return the squash to the oven for another 15-30 minutes or until tender. Let cool. Scoop the flesh from the squash and add to the apple and onion. Add 2 c. of the broth, the curry powder, and the salt. Puree until smooth. Transfer to a large saucepan. Add the remaining broth and bring to a boil. Simmer for ten minutes, covered. Serve topped with a little yogurt, cilantro, and pumpkin seeds. Enjoy!

Please note: You can also skip the blender part if you have a rockin' immersion blender. Put the squash flesh, apple, onion, broth, curry powder, and salt into your saucepan. Blend with immersion blender. Continue with the simmering bit.