Curried Winter Vegetable Soup

To warm you up, and keep your beta carotene stores high. You will need:

• medium butternut squash – roasted until soft and sweet, peeled with seeds removed
• 3 diced carrots – steamed until soft (these can be substituted with parsnip or turnip as well)
• 1 sweet onion, thinly sliced,
• 2 cloves of garlic minced
• 1 tsp cinnamon
• 2 tbsp butter or olive oil
• 1 tbsp mild curry paste (red)
• 2 cups vegetable broth
• 1 apple, cored and sliced (optional)

In a large stock pot on low heat, warm butter or olive oil, and add onion and garlic. Cook on low until clear and tender – do not brown. Add cinnamon, apple and continue to cook until apple is also soft, then stir in the curry paste.

Puree squash and carrots together, and add with broth to the onions, garlic and apple. Cook on low until simmering. Add broth – if desired – to thin. Serve with a dollop of organic yogurt or sour cream and cinnamon to garnish.