I love living in New England and getting to experience all four seasons each year. Each one brings its own natural ebb and flow to the year. I often hear about people dreading winter, but thankfully I look forward to the snowy quiet and crisp temperatures because my thermometer has been showing temps below zero for several days in a row now.
Although there is a lot of beauty in the winter weather, this season requires teas and soups on the regular. This simple recipe brings warmth from curry and cloves with a sweet balance from apples, cinnamon and maple syrup to warm and nourish you after a cold day.
Although there is a lot of beauty in the winter weather, this season requires teas and soups on the regular. This simple recipe brings warmth from curry and cloves with a sweet balance from apples, cinnamon and maple syrup to warm and nourish you after a cold day.
YIELDS
4 cups
PREP TIME
COOK TIME
TOTAL TIME
- 1 medium butternut squash, peeled and chopped
- 2 small apples, peeled and chopped
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 4 tablespoons olive oil
- 1/2 teaspoon red curry powder
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 3 tablespoons maple syrup
- 2 cups water
Directions
You will need a skillet, roasting pan or cookie sheet, high-powered blender, and a saucepan for this recipe.
1. Pre-heat the oven to 400°F. 2. Remove the skins from your butternut squash, apples, and shallots. Chop into small pieces (the pieces do not need to be uniform). Mince the cloves of garlic. 3. Pour 2 TBS of the olive oil into your roasting pan or cookie sheet and place the squash and apples on the pan and toss around in the olive oil. Bake for 45 minutes or until tender all the way through and make sure to toss them around again a couple of times while baking to cook on all sides evenly. 4. While the squash and apples are baking, heat a skillet over medium heat and add the other 2 TBS of olive oil. Once the oil has warmed, add the 2 minced cloves of garlic and saute in the olive oil for 2-3 minutes. Add the shallots and continue to cook and stir frequently until the garlic, olive oil and shallots soften (approximately 5 minutes). Remove from the heat. 5. Once the apples and squash are cooked, remove from the oven. Pour 1 cup of water into a high powered blender (I use a Vitamix) and add the cooked apples, squash, shallots, garlic and olive oil. Secure the lid firmly on the blender and cover the top of the blender with a dish towel as an extra precaution in case any of the hot produce should leak out of the top while blending. Turn the blender on and puree the produce until fully blended and smooth like the consistency of baby food. 6. Pour the puree into a medium saucepan and add the second cup of water. Turn the stove onto medium heat. Add in the curry, ground cloves, cinnamon and maple syrup. Stir and simmer over medium heat for approximately 10 minutes until the flavors are all integrated and the soup is heated through. Pour, serve, enjoy and warm up!
1. Pre-heat the oven to 400°F. 2. Remove the skins from your butternut squash, apples, and shallots. Chop into small pieces (the pieces do not need to be uniform). Mince the cloves of garlic. 3. Pour 2 TBS of the olive oil into your roasting pan or cookie sheet and place the squash and apples on the pan and toss around in the olive oil. Bake for 45 minutes or until tender all the way through and make sure to toss them around again a couple of times while baking to cook on all sides evenly. 4. While the squash and apples are baking, heat a skillet over medium heat and add the other 2 TBS of olive oil. Once the oil has warmed, add the 2 minced cloves of garlic and saute in the olive oil for 2-3 minutes. Add the shallots and continue to cook and stir frequently until the garlic, olive oil and shallots soften (approximately 5 minutes). Remove from the heat. 5. Once the apples and squash are cooked, remove from the oven. Pour 1 cup of water into a high powered blender (I use a Vitamix) and add the cooked apples, squash, shallots, garlic and olive oil. Secure the lid firmly on the blender and cover the top of the blender with a dish towel as an extra precaution in case any of the hot produce should leak out of the top while blending. Turn the blender on and puree the produce until fully blended and smooth like the consistency of baby food. 6. Pour the puree into a medium saucepan and add the second cup of water. Turn the stove onto medium heat. Add in the curry, ground cloves, cinnamon and maple syrup. Stir and simmer over medium heat for approximately 10 minutes until the flavors are all integrated and the soup is heated through. Pour, serve, enjoy and warm up!
Also by Colette: Orange Ginger Vegan Chocolate Truffles
Related: Vegan Roasted Tomato Soup With Broccoli & Potato Medallions
Vegan Butternut Squash Healthy Dessert Bowls
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Colette Goguen
