Curried Butternut Squash Soup
Presenting a soup with a bit of a curried twist. Coconut milk and Eastern spices transform this soup into a creamy and flavourful bowl packed with vitamins, minerals, and tons of fibre. If you are not interested in the different madras spices, just add turmeric to get some extra polyphenols bringing extra colour therapy to this anti-inflammatory dish.
- 1 medium to large butternut squash
- 2 cups of sliced carrots
- 2 cups of sliced celery
- 1 medium yam or sweet potato (can use regular potato too)
- 1 medium to large white or yellow onion
- 2–3 cloves of garlic
- 1 can coconut milk
- 2 tbsp. Heart Smart Sunflower Oil
- 1 tsp. madras curry powder
- 1 tsp. New Roots Herbal’s Fermented Turmeric
- ½ tsp. each thyme, rosemary, oregano
- Salt/kosher salt and pepper to taste
Sauté onion, celery, and garlic with sunflower oil in a large pot on medium heat until almost translucent, then add in the carrots, your choice of chopped-up yam, sweet potato or regular potato, and of course your chopped butternut squash. Fill the pot with water or broth to cover all the veggies and add your spices.
As the vegetables cook in the pot (20 to 30 minutes), gather either a blender or food processor. Vegetables should be soft enough to blend; add the coconut milk to the pot then set aside to cool down a little before blending.
Blend or purée your soup to your desired consistency. Add raw garlic in the blender for a bolder taste. Pour the soup back in the pot to keep warm, and enjoy!
Megan Luder, CNP
A certified nutritional practitioner who is passionate about creating and educating on the health benefits of nutrient-dense whole food.