1 large onion, diced
2 Tbsp olive oil
1 tsp chopped garlic
1 tsp chopped ginger
2 parsnips, peeled and diced
2 carrots, peeled and diced
4 cups diced rutabaga
4 cups diced butternut squash
1 large red-skinned apple, any variety, chopped (no need to peel)
1 tsp cumin
1 tsp curry powder, sweet or hot
1/2 tsp ground coriander
1/2 tsp garam masala
Zest of one orange
Kosher salt and fresh black pepper, to taste
In a Dutch oven or heavy soup pot, sauté the onion in olive oil over low-medium heat until translucent. Add the garlic and ginger, and stir for 1 minute until the garlic and ginger soften slightly.
Stir in the vegetables and apple, and cook, stirring frequently, for 4-5 minutes. then add the cumin, curry powder, coriander and garam masala, and stir for 2 minutes, to toast the spices.
Pour in 4 cups of water.
Bring to a boil, then reduce heat to simmer. Cover the pot, and cook for 20 minutes, or until the vegetables are soft when pierced with a knife.
Remove the pot from heat, and purée the soup with an immersion blender. (Or, let cool slightly, then purée in batches in a blender. Return the soup to the pot.)
Return the pot to the stove top, and stir in the orange zest. Add 1/2 teaspoon each of kosher salt and black pepper. Taste and add more salt and pepper if needed.
Serve hot. Or, let cool completely, and refrigerate or freeze.