Kristi Whitley

Healthy Living

1 med. Onion, diced
1 T butter or olive oil
1 T curry powder
1 can pumpkin or butternut squash, or 1 ½ pound fresh butternut squash peeled, seeded, and cubed
1 Granny Smith apple cored, peeled, and cubed
5 cups low-sodium vegetable stock. Less if using precooked pumpkin
sea salt to taste

* see options at bottom

In a 4-qt pot, heat the butter or oil and sauté the onion over medium heat until soft, about 5 min. Add squash. Apple and stock to the pot and bring to a boil.

Reduce to a simmer, comer, and cook 20-30 minutes, or until the squash is tender. Puree the soup in a food processor or with a hand blender. Add salt to taste.


*For extra spice, add 1 tablespoon ginger, peeled and chopped, to the pan at the same time as the onions. 

Butternut Squash and Apple Bisque