Fall Squash & Apple Soup

So healthy and flavorful, don't let all the peeling and chopping make you pass this warming soup up!

2 tsp olive oil
1 cup chopped onion
1 tsp minced garlic
1 tbsp grated gingerroot
1 tsp curry powder
 1/2 tsp ground cumin
4 cups low-sodium chicken or vegetable broth
3 cups peeled and cubed butternut squash (time saver: Wegmans sells fresh squash that is already peeled and chopped in the produce department)
2 cups peeled and chopped apples
1 cup peeled and chopped sweet potato or carrot
1/2 tsp salt
fresh ground black pepper to taste

Heat olive oil in soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften. Add gingerroot, curry powder and ground cumin. Stir well and cook for 30 more seconds.

Add broth, squash, apples, sweet potatoes, salt and pepper. Bring mixture to a boil. Reduce heath to low and simmer, covered for 15 minutes (or until squash and potatoes are tender). Stir occasionally.

Blend soup until smooth with an immersion blender, or puree in batches in a regular blender. Serve hot. 

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