This is a creamy soup that warms you up with the delicious spices.  Great for soothing the stomach and digestive tract.

1 1/2 pounds butternut squash, halved and seeded

1 acorn squash, halved and seeded

1/2 small spaghetti squash, halved and seeded

3 tablespoons butter

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 teaspoon curry powder

2 tart green apples peeled, cored and chopped

2/3 cup sherry

5 cups organic chicken broth or enough to desired consistency

salt and pepper to taste

1 pinch cayenne pepper, or to taste

  1. Preheat oven to 400 F. Place sqaush cut side down on a rimmed baking sheet and bake for 45 min.  Once cool enough to handle scoop out flesh into a bowl.
  2. In a medium saucepan on medium heat melt butter and add onion, sauteeing for 5 minutes.  Add the garlic, ginger, and curry powder and stir for 2 more minutes.  Add the apples, sherry and squash and let simmer for 10 minutes until apples have softened.
  3. Puree with emersion blender in the pan and carefully puree in a blender in small batches and return to pan.
  4. Heat over medium heat and season with salt, pepper and cayenne.

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

Additional Practitioners + Friends