Curry Butternut Squash Soup
Prep Time
20 minutes
Prep Notes
Squash is plentiful in the Fall, and it's good for us! Try this creamy, non-dairy Curry Butternut Squash Soup. It is quick and easy to make. In addition to being delicious, it includes nutrients and spices that fight #inflammation and premature aging!
Cooking Time
20 minutes
Yields
4 servings
Ingredients
1 Tbsp olive oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
3 carrots chopped
1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups)
1 apple, chopped, Gala variety is good
1 bay leaf
½ tsp cinnamon
1/2 tsp ginger powder
1/2 tsp dried rosemary
1 Tbsp curry powder
1/2 teaspoon salt, to taste
Fresh ground black pepper, to taste
4 cups low-sodium chicken broth or vegetable broth
Garnish:
plain yogurt (almond or coconut yogurt, or canned coconut cream are good non-dairy options)
dried thyme
Directions
- Heat oil over medium heat in a Dutch oven or other large soup pot.
- Add onions and carrots, and saute until soft but not brown, about 5 minutes. Add a bit of broth if vegetables begin to stick or get too browned.
- Add butternut squash, garlic, and apple. Mix. Saute 3 minutes more.
- Add spices, stir, and allow seasonings to blend, about 2 minutes.
- Add broth and bring to a boil. Reduce heat and simmer until squash is tender, about 10 minutes.
- Remove from heat, remove bay leaf and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
- Ladle into serving bowls and add a dollop of yogurt and thyme for garnish.
Notes
You can use any type of squash for this dish. The flavor will vary depending on the type you choose. Some good options are delicata, carnival, acorn, or even pumpkin (listed from sweet to savory here).
If you choose delicata squash, you don't need to peel it, as the skin is soft enough to blend into the soup.
Credit
Evey Schweig Health Coach & Anti-inflammation Specialist
https://eveyschweig.com/apps/recipe/details/id/Curry-Butternut-Squash-Soup
