Happy 2016 everyone! I couldn’t be more excited to start my blogging journey with you in what feels like a magical year to come. Launching On the Light Side has been something that I have been thinking about for a very long time now. After mulling it over (a lot), puttering around lots of my favourite food blogs, and being just a little scared, I decided that 2016 was the year that I was going to get my butt in gear and JUST DO IT. Starting something new is scary, exciting and exhilarating all at the same time. However, since I’ve already decided that 2016 is going to be my best year yet, why not start now?
Cooking and baking have always been two of my greatest passions. Marrying those two passions with my interest in nutrition and health is where the idea behind this blog started. I’ve always loved photography and constantly find myself looking through Pinterest, Instagram and Facebook to see new works of art that my favourite bloggers have recently posted. I know that I have a long way to go, but I’m excited to use this blog as an opportunity to not only improve my cooking and baking skills, but up my photography game as well. I truly hope that you enjoy all of my recipes as much as I do. My whole goal is to bring you easy recipes that you can make from the comfort of your own kitchen with simple, manageable, nutritious ingredients.
Serves 1 cup
Warm, creamy soup perfect for fall and winter. Make a large batch and freeze in portions for an easy, quick weeknight meal!
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 2 tablespoons butter or margarine
- 1 cup diced onion
- 2 teaspoons curry powder
- 3 cups low sodium vegetable broth
- 1 cup 100% apple juice
- 8 cups peeled, cubed butternut squash (approximately one medium-large squash)
- 2 peeled, chopped Macintosh apples
- ½ teaspoon salt
Instructions
- Peel and cube the butternut squash and apples, set aside.
- Place a large pot on the stove and melt butter or margarine. Add the diced onions and cook for 3-4 minutes on medium-low heat.
- Add curry powder, cook for 3 minutes.
- Add butternut squash, apples, vegetable broth and apple juice. Bring to a boil, cover with
- the lid and let simmer for 25 to 30 minutes or until butternut squash is fully cooked. Turn off heat and let cool for about 10-15 minutes.
- Puree soup mixture with a hand mixer, regular blender or magic bullet. Place pureed soup back on stove, add salt, heat and serve!
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