Curried Butternut squash soup
Winter squashes are available all year long and are the perfect ingredient to create hearty, sweet, and creamy meals.
I love using butternut squash for soups, curries, and other delicious Indian-inspired dishes, but today I am presenting one of my favorite soups!
This soup is easy to make, full of diversity and fiber, and yummylicious from all the spices added.
RECIPE
Ingredients
850g/1 large butternut squash chopped
700g/2 large sweet potatoes
250g/3 large carrots
200g/1 large green apple
1 parsnip
one medium yellow onion
2 Tbsps avocado oil
2 Tbsp garlic-ginger paste
1 Tbsp curry powder
2 tsp pink Himalayan salt
1/2 tsp black pepper
juice from half a lemon
one can of full-fat coconut milk
5-6 cups broth (veggie or meat) or water
Instructions
Get all your ingredients ready;
Peel and chop all your veggies, and core the apple;
Heat the avocado oil in a soup pot, add the curry powder, garlic-ginger paste, salt, pepper, and chopped red onion, and saute for 2 minutes, stirring constantly;
Add all the chopped veggies and the apple, add 5 cups of water/broth, and simmer for 40 minutes on medium heat;
After 40 minutes, add the coconut milk, and simmer for another 5 minutes;
Use an immersion blender and blend the soup until smooth;
Add the lemon juice, mix well, and add any toppings you like.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana