Curried Butternut Squash Soup
Curried Butternut Squash Soup
Serves 4
INGREDIENTS
1 butternut squash, peeled, seeded and cubed
2 large yellow onion, chopped
2 fuji apples, peeled, cored and cubed
1 garlic clove, minced
2 tablespoons mild curry powder
4 cups vegetable stock
2 Tablespoons olive oil
Sea salt
Freshly ground black pepper
INSTRUCTIONS
Warm the olive oil in a large stockpot over low heat. Add the onions and cook for 8 minutes until they are translucent and tender, add the butternut squash and apple and the garlic and the curry powder. Stir and cook for 5 minutes. Add the vegetable stock, season with salt and pepper and bring the soup to a boil then lower the heat to a simmer and cover and cook on low heat for 30 to 40 minutes. Let the soup cool down and then place the soup in a blender and puree the soup. Return the soup to the pot to warm up and serve. You can garnish the soup with toasted pumpkin seeds.
Benefits
Good for skin and eyes due to being a good source of carotenoids.
Prevents constipation because it is very high in soluble and insoluble fiber.
Good for your bones. Butternut squash is rich in manganese which helps maintain strong bones. It is also rich in vitamin C which helps in the production of collagen.
Good for your immune system. Squash has a high content of vitamin A and other phytonutrients that boost the immune response.
Uses in the kitchen: Butternut squash is great in soups, roasted as a side dish or add to salads or grain bowls. You can also steam it and then puree it.
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