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Curried Squash Soup
Ingredients
- The trick to preparing this soup quickly is to cut the vegetables into small pieces and as thinly as possible. Don’t be intimidated by the unusual shape and tough skin of butternut squash. It peels easily with a swivel peeler or sharp serrated knife. If unavailable, substitute peeled sweet potatoes.
- 5 cups vegetable broth
- 1 Tbs. olive oil
- 6 medium cloves garlic, minced
- 1 ½ cups diced celery
- 1 cup diced onion
- ½ cup diced carrot
- 2 Tbs. curry powder
- 1 Tbs. minced fresh ginger
- 5 cups peeled, thinly sliced butternut squash (2-inch pieces)
- ¼ cup pure maple syrup
- 1 tsp. cider vinegar
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