Curried Butternut Squash Soup

Nothing beats the winter chills like a warm bowl of soup, and this one is truly my favorite go-to recipe that I keep falling back on time and again.

Not only is this soup incredibly delicious and nutritious, it is also surprisingly easy to make with just a few simple and easy to find ingredients.

Two of the key ingredients are nutritional powerhouses. The first is bone broth, an excellent source of protein and minerals that help to boost immunity and improve digestion. The other is the liver-detoxifying spice, turmeric. The active component in turmeric is called curcumin and it has many health benefits including the stimulation of the production of bile which helps eliminate toxins from the liver it also contains minerals like calcium, magnesium and potassium and it is a known anti-inflammatory.

Even though this recipe calls for curry powder, which is a blend of spices, one of which is turmeric, I still add extra turmeric for the added benefits and the beautiful colour that it lends to this soup.

Prepare your tastebuds for a treat!

Curried Butternut Squash Soup Recipe:

Makes approximately 8 cups of soup

Ingredients

• 1 whole butternut squash, roasted (I just put the squash in a baking dish whole and roast it for 45min at 375℃, let it cool then peel, seed and chop it)
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp coconut oil
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ tsp sea salt
• 4 cups of bone broth or vegetable broth, store bought is just fine just watch out for salt content. I always buy sodium free and organic whenever possible.

Instructions

1. Melt coconut oil in a large pot at medium-heat on the stovetop.
2. Add onion and saute for 5 min until translucent.
3. Add garlic and saute for 2 more minutes.
4. Add in the curry powder, turmeric and the sea salt. Stir to combine.
5. Add in the chopped roasted butternut squash, stir until it is coated and then pour in the broth. Bring everything to a boil then reduce the heat to low and allow to simmer for 40min.
6. In batches, blend the soup until it is a uniform consistency or use an immersion blender to get the same results.

Serve right away or freeze for up to 3 months.

This soup has a delightful curry flavour and makes a great lunch or dinner meal. Some great add-ons would be some plain yogurt on top and or some fresh cilantro and some Naan bread for dipping. Personally, I love a big mug of this to sip on as is.

Enjoy!