Butternut Squash, Carrot, Leek and Apple with Ginger and Turmeric
Fall is such a perfect time for soup, I really love this time of year and love that it is squash season! In this new creation I married a Butternut Squash, Fuji Apple, Leek, Carrots with fresh ginger, turmeric and garlic and Allspice! Just imagine the aroma from my kitchen the day I was making this soup.
Allspice is fun to use in fall and adds what seems like a combo of flavors but it is really a dried fruit the size of a peppercorn. (Here is a quick way to substitute if you do not have it : 1/2 teaspoon cinnamon, cloves and nutmeg.)
Ingredients:
1 Butternut Squash peeled and chopped2 Carrots scrubbed and chopped
1 leek chopped
1 Red or Green apple scrubbed and chopped
1 finger Ginger, peeled and sliced
2 heads Garlic
1 finger Turmeric peeled
Salt and Red Pepper to taste (about 1/2 teaspoon of each)
1 teaspoon allspice
5 cups vegetarian broth or water, ( I made my own using scrapes from this soup, squash peel, outer layer of leek, skins of garlic and spices, apple core, carrot tops and water. I allowed it to cook on medium while I was making soup and then used through a strainer as my same ingredient flavored broth
Allspice is fun to use in fall and adds what seems like a combo of flavors but it is really a dried fruit the size of a peppercorn. (Here is a quick way to substitute if you do not have it : 1/2 teaspoon cinnamon, cloves and nutmeg.)
Ingredients:
1 Butternut Squash peeled and chopped2 Carrots scrubbed and chopped
1 leek chopped
1 Red or Green apple scrubbed and chopped
1 finger Ginger, peeled and sliced
2 heads Garlic
1 finger Turmeric peeled
Salt and Red Pepper to taste (about 1/2 teaspoon of each)
1 teaspoon allspice
5 cups vegetarian broth or water, ( I made my own using scrapes from this soup, squash peel, outer layer of leek, skins of garlic and spices, apple core, carrot tops and water. I allowed it to cook on medium while I was making soup and then used through a strainer as my same ingredient flavored broth
Peel and chop all ingredients. Using a food processor chop garlic, turmeric and ginger, pulse a few times until a fine chop. In large soup pot drizzle about 1/2 teaspoon olive oil. Sauté the Ginger, Garlic, Turmeric turning a few times. Add leek and allow to cook for a few more minutes. Add squash, apples and carrots. dash of salt, red pepper and allspice. Add your broth or water and allow to cook until carrots and squash are fork tender about 20-25 minutes.
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Enjoy this flavorful fall soup. It is hearty filling ,healthy and delicious.
To your good health, Jan |
