As we get into the Fall months, it’s time to get out the soup recipes and cozy up with a mug of roasted butternut squash and curry soup.
Yes, indeed, roasted butternut squash combined with a coconut curry base makes for a wonderfully warming and flavorful soup.
The toppings not only add color and crunch, they also force you to chew your soup which is important for proper digestion. Chewing signals the rest of your digestive system to prepare for incoming food, so it’s a great idea to chew your soups (and smoothies!) for better digestion.
Here are a few benefits:
Butternut squash is loaded with Vitamins A and C, which support clear skin and your immune system. It also contains potassium, manganese, and magnesium.
Ginger offers anti-inflammatory benefits, aids in digestion, and supports a healthy immune system. In fact, it’s so good, you may want to eat a little ginger every day.
Garlic may help lower cholesterol levels when consumed daily, and has been shown to exhibit antibacterial, antiviral, and anti-inflammatory properties.
Here’s the recipe:
Roasted Butternut Squash & Curry Soup
Yields 4 servings
ROASTED BUTTERNUT SQUASH PUREE
1 small butternut squash, peeled, chopped into 1 inch cubes, seeds removed and set aside
Avocado or olive oil for drizzling
1 Tbsp. avocado oil or olive oil
1 cup of sliced shallot or diced yellow onion (about 1 large shallot)
2/3 cup coconut milk
1 Tbsp. chopped garlic
1 Tbsp. chopped ginger (peel removed)
2 Tbsp. curry paste
1 tsp. maple syrup or coconut sugar (don’t omit, it balances flavor of soup)
¼ tsp. pink salt, or more to taste
TOPPINGS (YOUR CHOICE)
sliced chile peppers
crispy curry chickpeas (recipe here)
roasted butternut squash seeds
black sesame seeds
HOW TO MAKE THE ROASTED BUTTERNUT SQUASH PUREE
Preheat oven to 400 degrees Fahrenheit.
Toss the butternut squash cubes with a couple teaspoons of avocado oil, then lay out flat, and cook in the oven for 20 minutes.
When it’s done, weigh out 16 oz. of squash, and puree it in a blender. If you have a larger squash and have leftover cubes, you can reserve the rest for other uses (or double this soup recipe).
HOW TO MAKE THE SOUP
In a large stockpot over medium heat add 1 tablespoon of oil.
When hot, add the shallots, ginger, and garlic. Cook for 5 minutes, stirring occasionally, careful not to burn.
Add coconut milk, curry paste, maple syrup, and butternut squash puree.
Bring to a boil, then reduce heat to low and cook for 20 minutes. Add salt.
Next, carefully pour the soup into a blender, and blend until a uniform creamy texture is achieved. Taste, and add more salt if needed, then blend again.
To serve, top with your favorite garnishes.
Get the printable recipe here.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.