This easy-to-prepare squash soup is a favorite among many of our readers. Not only flavorful, squash and other “yellow-orange” vegetables are an excellent source of vitamin A, vitamin C and some of the minerals that make these anti-oxidant’s work. Generally speaking your starchy and yellow-orange vegetables can create a blood sugar spike, and certainly are naturally sweet enough that who would ever need to add sugar, but for a special occasion we say “indulge.”
1 medium-sized butternut squash, peeled and cut into ½ inch pieces (about 3 cups)
1 large onion, chopped
3 medium cloves garlic, chopped
1 Tbs chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
1 Tbs + 2-¾ cups chicken or vegetable broth
6 oz canned coconut milk
2 Tbs chopped fresh cilantro
salt & white pepper to taste
1. Chop onion and garlic and let sit for 5-10 minutes to enhance their health-promoting benefits.
2. Peel and cut squash.
3. Heat 1 Tbs broth in medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
4. Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
5. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot squash soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.
Serve and enjoy!
Copyright © 2010 Marie Sternquist. All Rights Reserved