Curry Ginger Butternut Squash Soup

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This is a beautiful soup, perfect for fall entertaining and elegant enough to serve at your holiday gatherings. You can serve it piping-hot in mugs as your guests arrive, so they can sip on it (no need for a spoon) while you are putting the finishing touches on the meal. Or you can include it as the first course with a few chives sprinkled on top. For a hearty main dish, serve the soup over some wild rice and garnish with chopped arugula or power greens.

2 pounds peeled & diced butternut squash

3 cups water or low-sodium vegetable broth

3 garlic cloves

3 cups diced onion

⅓ cup oats (I have also used millet, but prefer oats)

1 teaspoon hot curry powder (Use mild if you prefer.)

1 teaspoon fresh ginger, minced

½ teaspoon ground turmeric

½ teaspoon freshly grated nutmeg (or the dried powder)

½ teaspoon ground cinnamon

2 apples, cored & cut into wedges (I prefer a sweet apple.)

1 cup unsweetened plant milk

Directions at healthscience.org

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