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.

Look at these amazing colors! Eat the rainbow!

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