Here is a simple, delicious and high fibre soup recipe packed with vitamins and minerals. This makes a huge batch and freezes really well so you can enjoy a quick meal later on.
Follow these 4 steps to make your own.
Chop
Peel and chop 1 butternut squash, 1.5 cups baby carrots and 1 sweet potato into cubes for roasting. Cube a sweet onion and Granny Smith apple and set aside.
Roast
Place sweet potato, squash and carrots on a baking sheet. Drizzle with olive oil and sprinkle with cinnamon and allspice. Roast at 450 degrees for 40 minutes.
Sauté
Sauté sweet onion and apple in a large pot with small amount of olive oil until soft. You can add another sprinkle of cinnamon and allspice here too.
Flavour
Once the vegetables are done roasting, add them to the pot. Pour in 900 mL of vegetable broth. Add your spices – 1/2 tsp of curry powder, paprika and all spice and 1/4 tsp of ground pepper and ginger. Let this all summer for several minutes.
Blend
Use an immersion blender to blend it smooth.
Enjoy!
Notes:
-The butternut squash can be difficult to chop and peel raw. You can also cut the squash length wise and roast this whole. Once cooked, let cool slightly and scoop out the flesh.
-Add a dollop of plain Greek yogurt or sour cream.
Andrea Docherty, RD