One of my favorite soups is one our daughter discovered when we were on vacation one fall. Everyone in the family has been making it ever since. There are many variations, but this is really my favorite. Simple, quick and delicious.
A quick look at the benefits of butternut squash will make a convincing argument that this soup is worth a try. Low in fat, high in dietary fiber, potassium and vitamin B6, butternut squash can give ample support to heart, bones, nervous and immune systems. It has also been known to support brain health with its folate content. Its color gives a clue that lots of beta-carotene is present and this can be converted in the body to Vitamin A and aid in protecting against various forms of cancers and other muscle related disorders. Finally, it's high levels of vitamin C make it a stellar soup for winter months.
Curry Butternut Squash Soup
1 butternut squash, cut in half longways
2 Tbsp virgin, organic coconut oil
1 large shallot, chopped
4 cups organic vegetable or chicken broth
1/2 tsp celtic sea salt
2 tsp curry powder
1/2 tsp cinnamon powder
Heat oven to 350 degrees and place butternut squash, with seeds removed, face down in a baking pan that has been greased with a small amount of coconut oil. Bake until tender, about 30 minutes. In the meantime, heat coconut oil in a large saucepan and add chopped shallots. Cook until shallots are tender.
Add broth, spices and butternut squash that is scooped out of the skins. Heat until squash "melts" into the broth.
You can serve the soup as is or blend in the blender until smooth and creamy. Return to pot and heat through.
Serve with a sprinkle of cinnamon on top.
Have some ideas of your own? I'd love to hear them.