Masala Butternut Squash Soup

November 30, 2018

Masala Butternut Squash Soup

Ready in 40 minutes

Serves 6 people

Freezes well

Ingredients

  • 2 tablespoons ghee or oil of choice
  • 4 cups butternut squash (fresh or frozen)
  • 2 cups carrots
  • 1 small onion
  • 2 small garlic cloves
  • 1 tablespoon garam masala
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse salt
  • 1 can (14 oz) coconut milk
  • 2 cups filtered water

Preparation

  • Heat ghee in a large pot over medium heat.
  • Dice onion and add to pot. Cook for 2-3 minutes, until slightly translucent.
  • Crush and chop garlic. Add to pot and cook until fragrant.
  • Dice squash and carrots. Add to pot and cook for about 5 minutes.
  • Add salt and spices and mix well to coat vegetables. Continue cooking without stirring too frequently*.
  • Add water, then scrape bottom of pot with wooden spoon. Add coconut milk and stir thoroughly.
  • Cook for about 20 minutes, or until carrots are tender.
  • Transfer to blend and mix until smooth.
  • Serve with coriander, lime juice and plain yogurt if desired.

Tips

*Once the spices are in, avoid stirring too frequently. You want the mix to stick to the bottom of the pot a little bit.

If you want to make this a meal, add 1 cup of rinsed red lentils after step 6.

Butternut Squash Soup Nutraphoria

About the Author

Valérie B. Landry

Nutrition

Montreal

Understanding your relationship with food and aiming for a "good enough" (not perfect!) diet, are two keys to using food to make you feel and live better. My meal plans are tailored to reflect the realities of your life--whether you need tasty and down-to-earth meals for your busy family, or want exotic flavors and a sensory experience on your plate and in your glass.

Read More

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