lovely butternut squash soup with caramelized onions and apples |
(another heart-healthy recipe) |
2 ribs of celery,chopped |
1 carrot,peeled and chopped |
1 teaspoon olive oil |
4 cups butternut squash,peeled and seeded |
3 cloves garlic,minced |
1 tablespoon fresh oregano,chopped |
1 quart water, more maybe needed |
salt and pepper to taste (if desired) |
1 teaspoon curry powder (more or less to taste) |
1 onion,large dice |
1 granny smith apple,peeled and cored large dice |
non-fat yogurt (optional) |
sprigs fresh dill,washed (optional) |
green onions (optional) |
. in a soup pot, sauté the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes. |
add the squash and garlic cooking 5 minutes, stirring. |
add the oregano and stock and simmer about 15 minutes or until the veggies are soft. |
while the soup is cooking, place a sauté pan at medium-high heat with 1/2 teaspoon of olive oil and sauté the diced onions. |
cut the apple into a large dice and when the onions are golden, add to the pan, toss sautéing 2 to 3 minutes. |
add the curry and cook 1 minute. remove from the heat, add the dill (optional) and set aside. |
place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. more stock may be needed to adjust consistency. |
return to the soup pot and add the curried onion and apple. simmer for 2 minutes. season to taste and adjust consistency. serve hot or chilled. |
garnish with a dollop of yogurt and a sprig of fresh dill or onion tops. |
