Spiced Butternut Squash and Apple Soup

It just isn’t Fall without a good comforting bowl of soup, especially when it’s made with one of the season’s staple vegetable, butternut squash. I haven’t been feeling my best lately and was waiting for things to calm a bit at work to start the 28 Day Mind and Body Challenge once more. I just want to feel my absolute best again. I always have more energy, sleep more peacefully and just feel overall better after finishing this month long plan. Okay, I’ll admit I wasn’t completely clean the first two days, but this delicious Spiced Butternut Squash and Apple Soup got me right back on track. Even if it wasn’t part of this meal plan, I still would make this soup, it’s that simple and satisfying. With colder days ahead bringing us indoors, this is the perfect comfort food to keep us feeling light.

Spiced Butternut Squash and Apple Soup

Ingredients {Makes 6 Servings}

2 tablespoons – Extra Virgin Olive Oil

1 – Garlic clove

1 inch – Fresh Ginger {grated 2 tablespoons}

1/2 teaspoons – Turmeric

1/8 teaspoon – Ground Cinnamon

3 medium – Carrots {peeled and chopped}

1 Tart Apple {peeled, quartered, and chopped}

4 cups – Butternut Squash {chopped}

Salt and Pepper to taste

Dash – Ground Cayenne

Recipe {Adapted from Whole Living}

In a medium saucepan, heat the olive oil over medium heat. Add garlic and brown slightly, amount 3 to 4 minutes. Add in the ginger, turmeric, cinnamon, and cook until fragrant, then add the carrots, apple, squash, and 3 cups water. Bring to a boil, cover partially then reduce to a simmer, and cook until the vegetables are tender {about 20 minutes}. Season with salt and pepper, and cayenne pepper. Allow to cool slightly. Depending the size of you blender, in batches puree the soup until smooth. Adjust taste if necessary.