Butternut Squash Soup

As NYC starts to get colder, I begin my seasonal obsession with soup. This butternut squash soup is a great way to highlight some of the tastiest fruits and veggies of the season. Although I didn't get around to it for the dinner pictured below, I would highly recommend toasting some fresh bread cubes with olive oil and adding some crutons on top.

Soup is a smart liquid-meal option that's also less taxing on your digestive system. Fibrous squash makes this velvety, slightly sweet option light but extremely satiating. Plus, research shows antioxidant-dense turmeric may boost the liver's ability to remove chemicals. Tasty and good for you? Check!

INGREDIENTS

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 garlic cloves, chopped

• 1 inch fresh ginger, grated (2 tablespoons)

• 1/2 teaspoons turmeric

• 1/8 teaspoon cinnamon

• 1/8 teaspoon cardamom

• Dash ground cloves

• 2 carrots, peeled and chopped

• 1 tart apple, peeled, quartered, and chopped

• 4 cups chopped butternut squash

• Coarse salt and pepper

optional: Better Than Sour Cream (tofu topping)

DIRECTIONS

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water.

Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary. Top with curtons and sour cream if you're looking for a little extra yum.