I have been really into soups this winter, especially ones that are warm and spicy like this curried butternut squash soup.
I have been making this curried butternut squash soup for years, and it really is so easy and so good. Don’t worry about following the directions to a tee. Make it your own. Add in an extra spice you love, or take one of the ones I use out.
I’ve been focused on eating a more anti-inflammatory diet these days, so I added a lot of turmeric which is amazing at fighting inflammation. When using turmeric you always want to add some freshly cracked black pepper as well, which is needed to help your body absorb the benefits of this spice (isn’t the body wild?)
This recipe couldn’t be simpler. You simmer together a chopped onion, cubed butternut squash, a little ginger, and some salt/pepper. Then add in the turmeric and bone broth. Let it simmer for about 15-20 minutes and then blend. Add a little coconut milk, and some lime, and you’re good to go.
This curried butternut squash soup freezes great as well so make a big batch and store the extra in your freezer/fridge for an easy weeknight meal.
I promise you’ll love soup as much as me.
And for other soup inspiration be sure to check out our hearty winter vegetable soup.