This is a warming, comforting soup for the winter season. Pumpkins and squash are vegetables which grow on the ground, providing grounding and earth-connecting energy. They are rich sources of beta-carotene, precursor to Vitamin A and an important antioxidant. Delicious and nutritious (and easy) – now that’s our kind of soup!
We love encouraging people to get in their kitchens and have fun! This means embracing the mentality of openness, curiosity and exploration. Since pumpkins and squash come in many sizes and varieties, we are only giving relative measurements. Take the challenge and adjust, taste and adapt as you go. Try different types of winter squash and different combinations of seasonings to find your favorites. Soon you will begin to gain more confidence and competence in the kitchen!
2-3 tablespoons extra virgin olive oil
About 2 cups of onions, diced or sliced in half moons
2 tsp. sea salt
½ tsp. white pepper
Additional seasonings such as garam marsala (about 1 ½ tsp)
About 6 cups of squash, in chunks
Vegetable broth, enough to just cover squash
About 3 apples, cored removed and sliced (I like Pink Lady or Granny Smith)
Warm oil in stock pot over medium high heat. Place onions and about 1 tsp sea salt in pot and sauté til soft, about 5 minutes. Add another teaspoon of salt, pepper and spices and, stirring, sauté for another 3-4 minutes.
Place squash chunks and apples in pot and add vegetable broth, enough to just cover squash.
Bring to a boil and then reduce heat to low, simmering for about 45 minutes or until squash is tender.
Remove pot from heat and insert immersion blender, blending until soup becomes smooth and creamy.
Taste and adjust seasonings as needed.