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 lbs. butternut squash, diced

3 cups water or low-sodium vegetable broth

3 garlic cloves

3 cups onion, diced

⅓ cup oats (or millet)

1 tsp curry powder

1 tsp fresh ginger, minced

½ tsp ground turmeric

½ tsp freshly grated nutmeg (or the dried powder)

½ tsp ground cinnamon

2 apples, cored & cut into wedges

1 cup unsweetened plant milk

Note: Ingredients may have been altered from the original.

Directions at healthscience.org

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