Warming Anti-inflammatory Butternut Soup with a Thai-Curry Twist!

Healthy and Nutritious

This easy and delicious homemade soup is a winter favorite. It is full of flavor and ant-inflammatory ingredients that are really so good for you. Did you know that butternut is a superfood? It’s known for boosting immunity, aiding in digestion and even aid in cognitive function. It is packed with essential vitamins, minerals, fiber and anti-oxidants including calcium, magnesium, potassium and iron! Additionally, the spices in this soup recipe are known for their anti-inflammatory benefits. Cinnamon, ginger, and turmeric are all known for reducing inflammation, enhancing digestion and circulation in addition to strengthening the immune system. The addition of black pepper, which contains pipeline, aids in the absorption of the turmeric.

Roasting the Butternut Squash

The easiest way to process any squash is to roast it whole. No pealing, cutting, deseeding needed! Wash the outer skin off well, place on a baking sheet and put into the oven at 350 degrees Fahrenheit for 40-50 minutes or until soft. Allow to cool enough to handle it without being burned, cut in half and scoop out the flesh.

Step by Step Directions

While squash is roasting, dice carrots, onions and apple. Then grate fresh ginger and turmeric. and measure out dried spices.In a heavy bottom large pot, heat olive oil over medium heat to sauté diced vegetables, apple and garlic until fragrant. Add ginger, turmeric, and dried spices and continue to sauté for a minute or two to allow flavors to marry.

Remove from heat and let rest while you process the now roasted squash. *Note- a cook ahead of the roasted squash works well so you are working with cooled squash. Remove skins, seeds and stringy pulp from the squash. Scoop the squash out and add to sautéed vegetables in pot. Add chicken broth , stir to combine and heat to simmer.I like to use “Better Than Bouillon” soup base for my broth. Continue to simmer until all vegetables are soft. Stir in coconut milk. Using an immersion blender, or counter top blender, process soup to desired smoothness. Add juice of freshly squeezed lime. Drizzle with a dollop of Greek Style yogurt in each bowl, if desired. I actually use vanilla flavored Greek yogurt and the hint of sweetness is really amazing!

Enjoy!

Print Recipe Below

Yield: 8-10 Cups

Thai-Curry Butternut Squash Soup

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Warming Anti-inflammatory Butternut soup with a Thai-Curry Twist!

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 Tbs Extra Virgin Olive Oil
• 2 Onions
• 3 Carrots- medium size
• 1 Apple
• 2 Tbs Turmeric (freshly grated) or 2 tsp dried powder
• 1 tsp black pepper
• 1/4 tsp Nutmeg
• 1/4 tsp Paprika
• 1/2 tsp Cinnamon
• 3 Cloves garlic
• 2Tbs ginger
• 2 1/2 lbs butternut squash
• 6 C chicken broth
• 2-3 Tbs Thai Red Curry Paste
• 1 Can Coconut Milk ( 14 oz)
• Juice of one Lime
• Greek Yogurt (optional)
• Salt to taste

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Wash Butternut Squash well and place on cooking sheet and bake 3-5-40 minutes or until soft ( no need to peel or cut first- this is the easiest way to cook it). Roasted butternut squash takes on a sweeter flavor.
3. While squash is roasting, dice carrots, onions and apple. Then grate fresh ginger and turmeric. and measure out dried spices.
4. In a heavy bottom large pot, heat olive oil over medium heat to sauté diced vegetables, apple and garlic until fragrant. Add ginger, turmeric, and dried spices and continue to sauté for a minute or two to allow flavors to marry.
5. Remove from heat and let rest while you process the now roasted squash. *Note- a cook ahead of the roasted squash works well so you are working with cooled squash.
6. Remove skins, seeds and stringy pulp from the squash. Scoop out flesh and add to sautéed vegetables in pot.
7. Add chicken broth , stir to combine and heat to simmer. Continue to simmer until all vegetables are soft.
8. Stir in coconut milk
9. Using an immersion blender, or counter top blender, process soup until desired smoothness.
10. Add juice of freshly squeezed lime
11. Drizzle with a dollop of Greek Style yogurt in each bowl, if desired.
12. Enjoy!