I’m smitten with the delicious colors and flavors of this Butternut Squash Soup! After all, what says fall more than winter squash?! Lots of unexpected, super-charged spices in this recipe that make it beyond flavorful as well as immune-supporting, which we all need as sweater weather sets in, especially this year.
Get ready for a kitchen filled with the aromas of in-season squash, apples, garlic, curry, turmeric, and cinnamon!
The WHY of BUTTERNUT SQUASH:
Are you dealing with sweet tooth cravings? Ayurveda and Traditional Chinese Medicine both suggest adding more naturally sweet, high-nutrition orange foods like Butternut Squash. It’s also got powerful antioxidant and anti-inflammatory elements.
AND don’t forget the SEEDS:
Seeds contain magnesium, B vitamins, selenium are and calcium, along with protein and healthy fats. When roasting, cook at a lower temp to preserve the nutritional benefits of those good fats.
BUTTERNUT SQUASH SOUP
- 1 tablespoon coconut oil
- 1 apple, chopped
- 2 cloves garlic, minced
- 1 large roasted butternut squash, or peeled and cubed 6 cups butternut squasH
- Pinch each sea salt + black pepper, plus more to taste
- 1 1/2 tablespoons curry powder
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1 (15-ounce) can coconut milk
- 2 cups vegetable broth
- 2-3 tablespoons maple syrup (optional, if the butternut squash isn’t sweet)
- Step 1 Preheat the oven to 425°F.
- Step 2 Slice the butternut squash in half lengthwise. Scoop out the seeds and set aside. In a baking dish or on a parchment-lined baking sheet, place the squash either face down or face up and bake for 30 to 40 minutes, or until you can easily insert a fork or knife into the squash.
- Step 3 Once cool enough to touch, remove the skin and scoop the flesh into a bowl. Set aside.
- Step 4 In a large pot, add the coconut oil, garlic, squash, apple, salt and pepper, curry powder, turmeric, ground cinnamon, coconut milk and vegetable broth. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 5 minutes.
- Step 5 Transfer soup to a blender, and purée until creamy and smooth. Taste and adjust seasonings.
- Step 6 Toasted Seeds (Optional): Separate the seeds from the flesh. Place seeds in a skillet and heat over low heat, stirring every few minutes, until lightly browned. Toss with a tiny drizzle of coconut oil and season with salt.
- Step 7 To Serve: Divide between bowls, drizzle with coconut milk and top with toasted seeds and a dusting of Aleppo pepper.