These past few weeks I've started affectionately referring to my kitchen as 'the kitchen that Fall barfed all over.' It's catchy, right? I've been finding great deals on apples and squash, so like the good little food hoarder I am I just keep buying everything. This has resulted in random bowls of fall-themed fruits and vegetables all over the kitchen. Thankfully I've been in low-key mode when it comes to running since my last 55k, which has resulted in more time to come up with tasty recipes. This soup is one of my new favorites--it's easy to put together, very hearty, and has very few ingredients beyond pureed vegetables!
What You Need:
One acorn squash, peeled and cored
Four medium sized potatoes (I used russet and I did not peel them)
One apple, cored (You could peel, I did not!)
1/2 a white or yellow onion
Two garlic cloves
One tablespoon curry powder
Two tablespoons salt
A handful of fresh sage, or two tablespoon dried sage
Three cups of water
Put your acorn squash, potatoes, apple, onion and garlic cloves in a pressure cooker with the three cups of water. I put the garlic cloves inside of the acorn squash, and cooked on the 'vegetable' setting. **If you don't have a pressure cooker boil the vegetables with the three cups of water on a stovetop until everything is tender.
Once everything is tender, you need to get everything blended into a puree. I used my immersion blender, but you could also pour the entire mixture into a blender and puree that way, then return to the saucepan.
Add the curry, salt, and sage to the puree, and mix. Let this simmer for another 10-15 minutes to get all the flavors to mingle.
I served this with some sunflower seeds on top. They were a great crunchy addition. Let me know what else you pair this soup with!