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Butternut squash soup with apple and spices

Butternut squash soup with apple and spices by
  • Butternut squash soup with apple and spices
  • In addition to cinnamon, this contains ginger and cayenne or chilli pepper, which speed up metabolism and help burn fat. I find microwaving the squash for a few minutes makes it easier to peel and chop. Pre-roasting the squash and apples in the oven will give a more intense, sweeter flavor.
Servings Prep Time Cook Time
2 10 minutes 40 minutes

Ingredients

Servings:

Instructions

  1. Saute onion with cumin seeds in a little oil.
  2. Add squash, apples, carrot, spices and stock.
  3. Simmer until the vegetables are soft.
  4. Add cider towards the end of the cooking time.
  5. Puree and adjust to desired consistency with more stock, more cider or plain yogurt (dairy or soy), or a combination of these according to taste.

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