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Autumn Soup: with Butternut, Apple and Carrot

January 5, 2015





1 Butternut Squash

1-2 Apples

2 cloves of Garlic


1 bunch of Carrots

1 Tbsp. Ground Cinnamon


1 Tbsp. Curry Powder

1-2 Tsp. Sage

1 Shallot

Save the Butternut Squash Seeds to toast with salt and garnish soup!



Chop Apples, Carrots, Shallot and Garlic into chunks. roast in pan with a little olive oil while you also roast the Butternut Squash:

Cut Butternut down the middle, scoop out seeds for toasting, and roast faced-down, covered with tinfoil, at 350 degrees, for about 40-45 minutes, until soft, (along side foil- covered roasting pan of other ingredients).




Remove skin, add squash and roasted veggies to (your 1986 Cuisinart) food processor or bowl for hand mixer.













In the meantime, heat 4 cups of organic or homemade chicken or vegetable             broth on medium heat. I prefer chicken for the fatty flavors.

Puree roasted veggies and use a spatula to transfer into pot of broth.

Add Cinnamon, Curry and Sage. Use wooden spoon to thoroughly blend spices, pureed veggies and broth while they heat together. Add broth to desired soupiness :).

Don’t forget Salt & Pepper to taste!




Toast Butternut squash seeds with a little salt, for a nice crunchy garnish!




And Voila! 

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