Winter Squash Soup
Try this warming Winter Squash Soup. Even better, share it with people that you care about.
Ingredients
- 1-2 winter squashes (about 2 lbs)
- 1 tsp cumin seeds or powder
- ¼ tsp cardamom seeds or powder
- 1 yellow onion
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- 1 tbsp fresh ginger, grated
- 1 apple, cored and sliced
- 4 cups hot water
- t tbsp lemon juice
- salt
Instructions
- Preheat oven to 375°. Bake the squash for about 1 hour. Allow it to cool, then cut open, remove seeds, and scoop out the flesh.
- Grind the cumin and cardamom (if using seeds).
- Saute the onion in olive oil for 2-3 minutes, then add ginger, garlic, cumin, cardamom, and continue cooking for another 1-2 minutes. Add the apple and 4 cups of hot water, along with the squash. Cook for 10 minutes or so.
- When the apple is soft, puree with an immersion blender (if you don’t have an immersion blender, you can eat as a stew or blend in a blender once it cools a little bit.)
- Season with lemon juice and salt. Add more spices as desired. Serve in your favorite bowls and eat in a cozy spot!