Most of us don’t think of adding ingredients like apples to our stews. Yet, the tart sweetness of the apples in this recipe go great with the earthy turmeric and warming ginger and curry.
Not only is the recipe very tasty and fairly quick to make, but it is also incredibly health. Turmeric has many health benefits, particularly for reducing inflammation. You can read more about the health benefits of turmeric here.
Acorn Squash and Apple Curry (with Turmeric and Ginger)
- 1 medium acorn squash, halved (about 2 pounds)
- 2 tbsp olive oil, plus more for brushing
- 1 onion
- 2 celery stalks
- 4 cups of veggie broth, divied in halves
- 2 Granny Smith apples, peeled and chopped
- 1 tbsp curry powder
- 1/2 tsp red pepper
- 1/2 teaspoon ground ginger
- 2 tsp turmeric (where to buy turmeric)
- 1 tsp salt
- Garnishes: sour cream, croutons, dried cranberries, or pomegranate seeds
- To roast the acorn squash: Preheat the oven to 450 degrees F. Cut the squash in half and use a spoon to scrape out the seeds. Brush the squash flesh with oil. Put it on a baking sheet, flesh-side down, to bake for 45 minutes or until it becomes soft. When the squash is roasted, turn off the oven and set it aside to cool.
- Meanwhile, heat the olive oil in a large pot. Add the onion and celery. Saute for 5 minutes.
- Add chopped apples, half the broth, and all the spices.
- Cook until the apples are tender, about 10 minutes.
- Add the squash pulp.
- Pour in the remaining broth and let the mixture cook for another 10-15 minutes.
- Remove from heat. Mix with immersion blender or transfer to your blender to mix.
- Garnish and enjoy!
Image credit: “squash and apple curry soup” (CC BY-ND 2.0) by telepathicparanoia