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Curried butternut squash soup
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.
Recipe:
Curried butternut squash soup
Instructions:
- In a large dutch oven (or other heavy bottom pot), add 1 tbsp of olive oil over medium heat. Add the chopped onion, squash and ginger. Allow the vegetables to cook for about 3-5 miutes. Season wih salt/pepper.
- Next add the spices and allow them to "toast" for just about a minute until their flavors are fragrant.
- Then add the bone broth/stock. Give everythign a big stir and bring to a low simmer. Allow the soup to cook for about 15-20 minutes, or until the squash is nice and tender.
- Tranfer the soup to a blend (working in batches) and puree until nice and smooth.
- Returning the soup to the pot once again, adding in the coconut milk and the juice of one lime. Add a sprinkle of salt/pepper. Taste and adjust seasoning as necessary.
- To serve, ladle soup into individual bowls. Garnish wish a srpinkle of chili flakes, seeds, or sprouts of your choice. And a little drizzle of olive oil as well.
Recipe:
Curried butternut squash soup
Instructions:
- In a large dutch oven (or other heavy bottom pot), add 1 tbsp of olive oil over medium heat. Add the chopped onion, squash and ginger. Allow the vegetables to cook for about 3-5 miutes. Season wih salt/pepper.
- Next add the spices and allow them to "toast" for just about a minute until their flavors are fragrant.
- Then add the bone broth/stock. Give everythign a big stir and bring to a low simmer. Allow the soup to cook for about 15-20 minutes, or until the squash is nice and tender.
- Tranfer the soup to a blend (working in batches) and puree until nice and smooth.
- Returning the soup to the pot once again, adding in the coconut milk and the juice of one lime. Add a sprinkle of salt/pepper. Taste and adjust seasoning as necessary.
- To serve, ladle soup into individual bowls. Garnish wish a srpinkle of chili flakes, seeds, or sprouts of your choice. And a little drizzle of olive oil as well.
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