spicy, that’s full of flavor, don’t you? So its not surprising that when I brainstormed
the perfect menu for last week’s Angels on Earth luncheon, this recipe was my
first choice. Cardamom and cayenne both play a role in making this soup – super
sunshine, there’s nothing like soup to make me happy. This one is full of
flavor, will fill you right up – and no one will notice that it’s meat free.
This super easy and delicious recipe is also gluten free and vegan, so you can
enjoy serving it to any of your friends or family members that are on restricted
BUTTERNUT SQUASH SOUP
One Cook the shallot in 1 TB of the olive
until wilted about 2-3 minutes.
Two Add squash,
cider and vegetable stock and bring to a boil. Season with salt and pepper.
Reduce heat to simmer and cook, until the squash is tender, about 30 minutes.
Three Meanwhile, heat the remaining 1 TB of
oil in a medium skillet over medium heat. Add the diced apple and season with
salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Set
aside and keep warm.
Four Using an immersion blender, (or food processor
or blender), puree the squash until smooth. Add the juice, dark brown sugar and
cumin, cardamom and cayenne. Taste and adjust for seasoning with salt and
pepper. Garnish with sautéed apples and serve.