Recipe: Curried Coconut Butternut Squash Soup.
There’s nothing like a smooth, warm soup to help us feel nourished. Soup is simple to prepare, easily digestible and nutrient rich.
This one is my favorite soups to make as a gift for someone with health challenges. The turmeric and ginger have anti-nausea super powers. Roasted winter squash is easily absorbable and nutrient rich. Coconut milk makes it creamy smooth and adds good fat to the mix. This is a chemo-friendly food if there ever was one.
Prepare and cook this soup with love and intention and you’ll be adding additional healing powers.
2 Tbls ghee or coconut oil
1onion, finely diced
3 garlic cloves, minced
1 Tbls minced fresh ginger
1 Tbls curry powder or paste
1 Tbls turmeric
4 cups veggie broth (or bone broth)
1 large 3-pound butternut squash, sliced in half
1 tsp sea salt
One 14-ounce can unsweetened coconut milk
2 Tbls lemon juice
1. Place the squash halves cut side down in a roasting pan in a 400 degree oven. Roast 20-40 minutes until the squash is soft and golden in color. Remove from oven, scrape out seeds and discard. Scoop the softened flesh of the squash into stock pot in Step #3.
2. Warm ghee or oil in a large stockpot over medium heat. Stir in onions, garlic and ginger. Sauté five minutes. Sprinkle on curry powder and cook one minute, tossing continuously.
3. Pour in water or veggie broth and bring to a boil. Mix in squash, sea salt, and lower heat to a simmer. Cook 10 minutes, or until squash is very tender. Pour in coconut milk and simmer five minutes. Stir in lemon juice.
4. Puree soup in batches in a blender or use an immersion blender. Add lemon juice.
Author: Susan Rubin
Image: Author’s Own
Editor: Travis May