Butternut Squash Soup With Apple - Center for Nutrition Studies

Ingredients

• 1 large butternut squash, ~4 lbs, peeled, seeded, and cut into 1-inch cubes
• 3 medium carrots, cut into ¼-inch-thick slices
• 1 medium sweet red apple, peeled, cored, and diced
• 1 medium onion, diced
• 2 Tbsp fresh ginger root, peeled and diced
• 2 Tbsp fresh turmeric root, peeled and diced (or 2 tsp turmeric powder)
• 4 garlic cloves, quartered
• ⅛ tsp freshly ground black pepper
• ¼ tsp ground nutmeg
• ¼ tsp sweet or hot paprika
• ½ tsp sea salt
• ½ tsp ground cinnamon
• 1 to 2 Tbsp freshly squeezed lemon juice
• Paprika, for garnish