This is the creamiest, yummiest recipe for squash soup that I have come up with. You can choose to leave out the curry powder, or add more to taste. I like curry as a background flavor, so I only use 1/4 tsp. It is very thick, so if you would like to make it thinner, use up 1/2 cup water, broth or milk. You can also leave it unblended if you would like a chunkier soup.
This soup is very versatile. It is amazing reheated for lunch, or over pasta and leftover veggies for a quick dinner.
1 butternut squash, peeled and cut into cubes
1 red onion, diced
3 small carrots sliced
2 TBSP. olive oil
1 large apple, chopped. I used honey crisp variety
1 cup rinsed Basmati rice
5 1/2 cups of water or broth
4 drops Cinnamon Essential Oil
2 drops Clove Essential Oil
3 drops Ginger Essential Oil
2 tsp sea salt
1/4 - 1/2 tsp. yellow curry powder
2 TBSP Blue Agave syrup
Blend soup in the blender, or use a hand held blender. I usually put the mixture into a large bowl, and blend it in 3 parts, so I don't overwork the blender, then return the blended soup to the pot. Reheat for a few minutes.
Serve soup with biscuits or warm bread. I like to make garlic cheese biscuits with this soup. Yum. Enjoy!
ALWAYS USE THERAPEUTIC GRADE ESSENTIAL OILS