Melissa MacKinnon (MO#109) is a seasoned urban farmer (a co-founder of Schenectady Urban Farms, in fact!) who is exceptionally attuned to the changing of the seasons, in both climate and diet (for more inspiring recipes and food for though, check out Melissa's blog, (livinginseason.org/).  In this issue of the Beet, she offers a favorite recipe that is not only perfect for Fall, but also for World Vegan Month!   Let's hear from Melissa in her own words... 


When the days grow cooler, the apples ripen on the trees and the winter squash sweeten on the vines, I know it’s time for one of my favorite soups for the Fall season, Curried Apple-Butternut Squash soup!

The recipe is very flexible and calls for your favorite crisp apples, a butternut squash (or those cute little honeynut ones), curry spice powder, and a nice fall spice blend of cumin, coriander, cardamom, and cinnamon (all optional). And, if you like, celery, onion, garlic.

Ingredients:

• 1 tbsp curry powder (I am partial to Penzey’s Sweet Curry powder)

• 1/2 tsp coriander seed ground

• 1/2 tsp cumin seed ground

• 1/2 tsp cardamom seed ground

• 2 tsp cinnamon ground

• 1/2 onion, diced

• 1 celery stalk, diced

• 1 clove garlic, minced

• 4-6 cups water or veggie broth 

• olive oil or ghee

• One butternut squash, peeled and cubed (mediumish or two honeynut)

• Two crisp apples, peeled and diced (this is when I love Granny Smith)

Directions:

1. In a soup pot heat olive oil or ghee (approx. 1 tbsp.) on medium heat.

2. Add any onions, celery and/or garlic and cook until onions are translucent (3-5minutes.)

3. Add spices and stir until fragrant.

4. Add butternut squash and stir to incorporate.

5. Add 4-6 cups water  or veggie broth (you want to cover the veggies.) Bring to a simmer.

6. After 10 minutes, add apples and continue to simmer.

7. After 10 minutes check that squash and apples are soft.

8. Once soft, puree with an immersion blender or food processor. Puree until smooth.

9. Season with salt and pepper.