In this curried apple butternut squash soup, both apples and butternut squash are roasted and blended with onions, garlic, warm spices and broth. 

The soup du jour is a healthy, creamy yet totally cream-less, warmly spiced, roasted butternut and apple version. To. Die. For.

This was a spur of the moment thing and I was literally jotting down notes as I went along. It started with roasting squash and apples and then before I knew it I was adding 5 different spices into a pot of garlic and onions, pureeing it all with broth… well, you’ll see as you scroll down. Although I decided to roast the butternut and apples (because as you well know, I’m all about roasting) this soup could actually be done in one pot and one pot only, it’s versatile like that.

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Soup is an important dish of every meal. Just like salad , having a bowl of soup have a lot of health benefits as you get to eat more veggies packed with nutrients.

Eating nothing but soup for a meal can also make one slimmer but it can be a difficult challenge. Doing so can make you hungry but for others, eating more soup make them more energized and feel full for hours.

“The wealth of ingredients in a bowl of soup provides a good balance of carbohydrates, protein and fats as well as the vitamins and minerals required to create energy and keep us firing on all cylinders.”

In this curried apple butternut squash soup, both apples and butternut squash are roasted and blended with onions, garlic, warm spices and broth. 

The soup du jour is a healthy, creamy yet totally cream-less, warmly spiced, roasted butternut and apple version. To. Die. For.

This was a spur of the moment thing and I was literally jotting down notes as I went along. It started with roasting squash and apples and then before I knew it I was adding 5 different spices into a pot of garlic and onions, pureeing it all with broth… well, you’ll see as you scroll down. Although I decided to roast the butternut and apples (because as you well know, I’m all about roasting) this soup could actually be done in one pot and one pot only, it’s versatile like that.

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Soup is an important dish of every meal. Just like salad , having a bowl of soup have a lot of health benefits as you get to eat more veggies packed with nutrients.

Eating nothing but soup for a meal can also make one slimmer but it can be a difficult challenge. Doing so can make you hungry but for others, eating more soup make them more energized and feel full for hours.

“The wealth of ingredients in a bowl of soup provides a good balance of carbohydrates, protein and fats as well as the vitamins and minerals required to create energy and keep us firing on all cylinders.”

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In this curried apple butternut squash soup, both apples and butternut squash are roasted and blended with onions, garlic, warm spices and broth. 

The soup du jour is a healthy, creamy yet totally cream-less, warmly spiced, roasted butternut and apple version. To. Die. For.

This was a spur of the moment thing and I was literally jotting down notes as I went along. It started with roasting squash and apples and then before I knew it I was adding 5 different spices into a pot of garlic and onions, pureeing it all with broth… well, you’ll see as you scroll down. Although I decided to roast the butternut and apples (because as you well know, I’m all about roasting) this soup could actually be done in one pot and one pot only, it’s versatile like that.

In this curried apple butternut squash soup, both apples and butternut squash are roasted and blended with onions, garlic, warm spices and broth. 

The soup du jour is a healthy, creamy yet totally cream-less, warmly spiced, roasted butternut and apple version. To. Die. For.

This was a spur of the moment thing and I was literally jotting down notes as I went along. It started with roasting squash and apples and then before I knew it I was adding 5 different spices into a pot of garlic and onions, pureeing it all with broth… well, you’ll see as you scroll down. Although I decided to roast the butternut and apples (because as you well know, I’m all about roasting) this soup could actually be done in one pot and one pot only, it’s versatile like that.

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Ollie & Hobbes Craft Kitchen s Healthy Salads & Soups.


Soup - Wikipedia

Posted by 2018 article

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