1. Sauté onion, garlic until soft in large soup pot.
2. Add carrots, celery, sweet potato, butternut squash. Sauce for 2 mins.
3. Add 4.5 cups of stock, curry, cumin, apple sauce. Bring to boil then lower to low/med heat, partially covered for 20mins.
4. Use immersion blender to blend soup.
5. Serve and enjoy.
Butternut Squash Soup
On a regular basis, my patients often ask what they can do to help preserve their vision. One of my recommendations is to include nutrient-dense foods on their daily diet. Here's a delicious recipe for a healthy, nutrient-rich butternut squash soup.