Healing Butternut Squash & Carrot Curry Soup

Elizabeth Rider
14Ingredients
Calories
20Minutes

Ingredients

  • 1 butternut squash (medium to large, peeled & cut into 1 inch cubes, about 4 cups)
  • 1 pound carrots (cleaned and chopped into 1 inch pieces, about 7 or 8 large carrots)
  • 1 apple (peeled, cored and cut into 1 inch pieces, I used a gala apple)
  • 1/2 yellow onion (peeled & cut in half, root end attached)
  • 3 garlic cloves (in their skins)
  • 2 tablespoons extra-virgin olive oil
  • 3 teaspoons fine sea salt (divided)
  • 1/4 teaspoon freshly ground black pepper
  • 1 quart broth (veggie, or organic chicken broth)
  • 3/4 teaspoon yellow curry powder (mild)
  • 1/2 teaspoon ground ginger
  • 1 tablespoon raw honey
  • water (purified)
  • pumpkin seeds (aka pepitas for garnish)
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