Rain or shine, this warm, hearty soup is a perfect choice for a quick, filling lunch or comforting dinner. Regardless of whether you are a fan of soups or not, this mix of rich squash, tangy apple, and spicy masalas is sure to please your tastebuds!
Makes 4 servings
1 medium butternut squash
1 large red bell pepper
1 medium onion
6 cloves garlic
2-inch piece of ginger
5 stalks of celery
1 small apple
1/2 cup chopped basil
2 cups water or vegetable stock
1tbsp garam masala
1tbsp red chili powder
1tsp cinnamon powder
salt and pepper to taste
(optional) 1/2 green chili (serrano or jalapeno)
3 ripe avocados
1/4th cup cubed mozzarella Fresca
1/2 cup sunflower seeds, roasted pecans, and almonds
Foccacia, sourdough or whole wheat bread
Cut butternut squash lengthwise and place it facedown on an oven tray. Broil on high for 5 minutes. Let it cool.
With an ice cream scoop, remove all the seeds and strands from the middle section of the squash. Peel the skin off with a potato peeler. Cut into large pieces. Store 1/4 of the pieces for later use.
Chop onion, bell pepper, celery, and apple into large pieces. Heat a 3+ quart pan, pressure cooker, or instant pot. Add chopped vegetables, minced ginger, and garlic. Stir and let sizzle on high for two minutes.
Add butternut squash pieces. Stir and sizzle on high for two minutes.
Chop tomatoes and add to the pan. Add salt, turmeric, and 1 cup of water. Bring it to boil.
If using a pressure cooker, seal it and cook on high for about 5 minutes. Remove from the stove and let it cool down. For instant pot, instead, cook on the pressure cook setting for 4 minutes.
If using a pot to cook, cover and simmer on low heat for 15 minutes. Let it cool.
Add the contents to a blender and add a cup of cold water or soup stock. Blend on the soup setting.
Transfer blended soup to the pot. Add garam masala and red chili powder. Add chopped basil and boil for two minutes.
Serve hot with mozzarella fresca, sliced avocado, sunflower seeds, nuts, and your favorite bread!