Squash and Apples? Yum!

Today is the first day of my 21 Day Detox, based on the 2012 Whole Living Action Plan (with vegan options). I tried the Squash Soup recipe as it was published but found it a little too much like pumpkin pie for my tastes. So I added some cumin and curry powder to give it an Indian flavor.

Spiced Butternut Squash and Apple Soup  

    2 tablespoons olive oil
    1 onion, chopped
    2 garlic cloves, chopped
    1 inch fresh ginger, grated (2 tablespoons)
    1/2 teaspoons turmeric
    1/8 teaspoon cinnamon
    1/8 teaspoon cardamom
    2 teaspoons cumin
    1 teaspoon curry powder
    Dash ground cloves
    2 carrots, peeled and chopped
    1 tart apple, peeled, quartered, and chopped
    4 cups chopped butternut squash
    Coarse salt and pepper
    Chia Seeds for Garnish

    Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

    Cook until vegetables are tender, about 20 minutes. Let cool slightly.

    Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.