Luscious, Meatless, Fun - Spicy BUTTERNUT SQUASH SOUP

I love food that is just slightly spicy, that’s full of flavor, don't you?  So its not surprising that when I brainstormed the perfect menu for last week’s Angels on Earth luncheon, this recipe was my first choice. Cardamom and cayenne both play a role in making this soup – super savory!

When it's a cold day, full of sunshine, there’s nothing like soup to make me happy. This one is full of flavor, will fill you right up – and no one will notice that it’s meat free. This super easy and delicious recipe is also gluten free and vegan, so you can enjoy serving it to any of your friends or family members that are on restricted diets.

Spicy BUTTERNUT SQUASH SOUP

2 TB Olive Oil, Divided

1 Large Red Onion, Minced

1 Tsp Turmeric

2 LBs Butternut Squash, peeled seeded, and chopped

1 Cup Apple Cider

3 Cups Vegetable Stock

1 Large Red Apple cored, and diced

1 TB Lemon Juice

2 Tsp Dark Brown Sugar

1 Tsp Ground Cardamom

½ Tsp Cumin

½  Tsp Cayenne (or to taste)

Sea Salt and Freshly Ground Black Pepper

Step One Cook the shallot in 1 TB of the olive until wilted about 2-3 minutes.

Step Two  Add squash, cider and vegetable stock and bring to a boil. Season with salt and pepper. Reduce heat to simmer and cook, until the squash is tender, about 30 minutes.

Step Three Meanwhile, heat the remaining 1 TB of oil in a medium skillet over medium heat. Add the diced apple and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Set aside and keep warm.

Step Four Using an immersion blender, (or food processor or blender), puree the squash until smooth. Add the juice, dark brown sugar and cumin, cardamom and cayenne. Taste and adjust for seasoning with salt and pepper. Garnish with sautéed apples and serve.