My grandpa loved this soup. It's one of the few things I can remember making for him that he loved. The other is my lemon lavender cheesecake- that he adored. It's so heartbreaking how we have these people in our lives & we share memories with them, we cook for them (that's how I love people the best) and then one day they're gone. And for the life of me I can't remember certain things like which of the foods I cooked for him that he loved the most. I only remember those two... So for now I hold on to these things, these memories. I know it's so cliche but find out the details while you still can because when someone is gone, they're gone. And it can happen just like that...and you can be clinging to winter squash & apple soup and lemon lavender cheesecake, wishing for more.
1/4 cup oil (avocado, coconut, olive or ghee)
2-lb winter squash, peeled, seeded, and cut into 2-inch pieces (butternut squash, acorn or pumpkin)
2 apples, peeled, cored, and cut into 2-inch pieces
1 onion, peeled and chopped
3/4 tsp curry powder
3/4 teaspoon ground nutmeg
3/4 teaspoon curry powder
1/2 teaspoon ground cardamom
1 cup apple cider
4 cups vegetable broth or chicken stock
1/2 teaspoon salt
1/4 teaspoon ground white pepper
I cut up some slices of sprouted bread, tossed it in some oil, salt, garlic powder, and pepper and stuck it in the oven under the broiler setting until they were crisp.
In a large stock pot heat your oil over medium heat, then add in the squash, apples, and onion, sauteing for 10-15 minutes until the onions are translucent.
Add in your nutmeg, curry powder, and cardamom- saute until your onions start to brown. Then add in the apple cider, bring to a boil and cook for 3 more minutes before adding in your broth, salt and pepper.
Bring to a boil, then reduce to a simmer and cover partially with a lid. Simmer for 35 minutes, then blend with an immersion stick, garnish & serve.
Recipe from adapted from Orangette
Search by Ingredient: