Curried Squash Soup

Curried Squash Soup

Golden hued and full of warming spices, a steaming bowl of this soup is the perfect antidote to a cold & dark winter day. Spicy, satisfying and vegan, this recipe features many immune supportive nutrients. The curry spices (turmeric, coriander and ginger) are natural anti-in ammatories that also aid digestion. The robust orange squash is a good source of vitamin A, a key fat-soluble vitamin for healthy immune function. Lastly the coconut oil and coconut milk contain lauric and caprylic acids which have both antimicrobial and immune enhancing properties. Creamy dairy-free goodness!


INGREDIENTS:

1 large butternut squash (about 1 1/2 pounds, makes about 2 cups cooked)
2 Tbsp coconut oil
1 1/2 cups onion, diced
3 cloves garlic
2 Tbsp fresh ginger, minced or grated
1/2 tsp coriander, ground
1/2 tsp cumin, ground
1/2 tsp turmeric, ground or 1 tsp fresh grated turmeric root
3 cups broth
1 tsp sea salt
1/2 tsp ground pepper
400 ml can coconut milk
optional: cayenne pepper or chili flakes to taste

Garnish:
freshly chopped cilantro
4 Tbsp pumpkin seeds, toasted
2 Tbsp green onions, sliced


INSTRUCTIONS:

  1. To roast the squash: preheat oven to 375F. Cut the squash in half and place halves, cut side down, on a greased baking dish (use some of the coconut oil) and cover with foil. Bake for 30 to 50 minutes, until you can easily pierce the esh with a knife. Scoop out seeds and discard. Scoop out the esh and set aside.
  2. Heat the remaining coconut oil in a large pot. Add the onion and sauté over medium-low heat for a couple of minutes. Then add the garlic and ginger and cook until the onions are soft and translucent, about 5 minutes.
  3. Add the spices and continue cooking for 30 seconds more.
  4. Now add the cooked squash and the broth and raise the heat to medium-high.
  5. Cover, and bring to a boil.
  6. Once boiled, lower the heat, and simmer for 20 minutes, stirring every 5 minutes or so.
  7. Take soup off heat and add coconut milk.
  8. Using an immersion blender in the soup pot, or transferring in batches using a blender, puree until smooth.
  9. Return soup to the pot, and bring to a gentle simmer for about 10 more minutes, serving when well heated.
  10. Add more salt and pepper to taste.
  11. Garnish with fresh cilantro and toasted pumpkin seeds if desired

As published in EcoParent Magazine

curried squash soup

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