Butternut Squash Soup

What you will need:

1 tbs olive oil

1 cup finely chopped white onion

2 lbs butternut squash, peeled, seeded and cut into 1 inch chunks

2 medium bosc pears, peeled, cored and cut into 1 inch chunks

1 medium granny smith apple, peeled, cored and cut into 1 inch chunks

4 teaspoons lemon juice, divided

1 tbs finely grated fresh ginger

1 tsp ground cumin

½ tsp curry powder

1/8 tsp cayenne pepper

1 14.5 oz can chicken broth

1 cup apple juice

1 cup water

¼ tsp salt

1/8 tsp black pepper

 

What you will do:

In a medium pan, heat olive oil over medium-low heat. Add onion and sauté for 10 minutes. Add squash, pears, apple, 2 tsp lemon juice and all remaining ingredients except the rest of the lemon juice and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes. With a slotted spoon, transfer cooked solids with a little of the broth to a food processor, blender or bowl if you have a handblender. Puree until very smooth. Stir back into remaining broth. Stir in remaining 2 tsp of lemon juice and add pepper. Heath through.