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I’ve been craving winter squashes lately. My mom gave me a huge bag of dried cranberries, and I thought they would go perfect in a creamy squash soup. I didn’t have any carrots, but next time I make this, I plan to add either shredded carrots as a garnish, or diced carrots to the soup with the apples. Orange juice would made a wonderful substitute for the apple juice.
½ cup butternut squash, cubed
½ cup pumpkin, cubed
10 grape tomatoes
.33 cup apple juice
ginger root, amount based on
preference
½ granny smith apple, cut into bite-sized chunks
2 tablespoon dried cranberries
1 tablespoon baby spinach, broken into flake-sized
pieces
1 dash cinnamon
curry powder, to taste
1 pinch sea salt
Soak squash 1-2 hours.
In a blender, combine squash, pumpkin, tomatoes, ginger, and apple juice. Blend until smooth. Add more juice (though I recommend using water as the apple flavour may overpower the others.) for a thinner soup. Pour into bowl and drop in apple chunks. Stir the apples into the soup. Top with spinach flakes and dried cranberries.
For those interested, the basic nutrition facts are:
165 kcal/1g fat/41g carb/7g fiber/2g protein
