Curried Squash and Apple Soup (V)

Winter time is perfect for hearty soups. This recipe is from a Wild by Nature Market circular. Instead of roasting cumin and coriander seeds, I am using already powdered spices to save time.

2 cups chopped onions
2 tbsp vegetable oil
1 1/2 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp salt
6 cups/3 lbs peeled, seeded and cubed butternut squash
2 cups peeled, seeded and cubed apples
2 cups peeled and cubed sweet potatoes
4 cups water

Topping
10 oz fresh chopped spinach
1 tsp minced garlic
1 tsp vegetable oil

1. Saute chopped onions in vegetable oil until translucent.
2. Toast cumin and coriander seeds in a skillet until fragrant and grind to powder.
3. Add spices and remaining ingredients to soup and bring to a boil, then let simmer for about 30 minutes or until all ingredients are tender.
4. While soup is simmering, saute topping garlic in vegetable oil on low heat until golden. Add fresh spinach, crank heat up and stir until spinach has wilted and liquid is gone.
5. Puree soup in blender. Add water if too thick.

Serve with spinach topping and a nice crusty bread.