Curried Butternut Squash Soup

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I’m taking it easy today and this weekend after having some dental surgery yesterday.  Once I arrived home, I knew I would be thinking about food very soon and needed something nourishing but also soft since I can’t chew and disturb my stitches!

Hmmm, I have this big box of beautiful butternuts….what could I make?

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Not only is it squash season, it’s quickly becoming SOUP season.

What I decided to do was whip up a delicious thick, creamy, pureed soup made from my stash of butternut squash and just a few other simple ingredients.

Almost everyone I talk to tells me they love butternut squash so I wanted to share this idea that is so simple to create, healthy and tastes incredible.

You’ll need:

  • Butternut squash (Cooked and yes, you can cheat and buy the frozen chunks or pre-cut chunks in the produce section.)
  • Broth or stock (I used my homemade bone broth that I had stored in the freezer.)
  • Coconut milk
  • Curry powder (The main ingredient is TURMERIC which has awesome anti-inflammatory properties– PERFECT for healing ASAP!)

The coconut milk adds a creaminess that I love, plus you get the nutritional benefits of coconut, not to mention the FAT makes the soup more satisfying so you’re going to stay full longer.  But you could also make this with only the squash and broth blended up if you wanted to keep it lighter.  Curry is optional as well.  I love the flavor but if you don’t, leave it out and make your butternut squash soup with whatever seasonings you like.

As is usually the case with my cooking, be warned that this is not an exact recipe but rather an idea.  I don’t measure, I just cook.  The more you get in your kitchen and prepare your own food, the more comfortable you will be with following your instincts– and the more creative ideas you’ll find you have inside of you that you never knew about!

Here’s how to make this soup:

Bake your butternut squash.  These are minis.  Feel free to use a couple of large ones.  They all taste the same.  🙂

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450 degrees for 45 minutes.  Larger squash may take longer.  Test with a fork and when they’re tender and soft they’re done.

 

 

Let them cool until they are comfortable to touch.  Or don’t and burn your fingers like I did because I was eager to get this soup in my belly.  Scoop out the squash and place in a blender with your broth, coconut milk  and curry powder.

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I used about 3 cups of broth (thawed and reheated), about 1 cup of coconut milk and LOTS of curry powder (maybe two big tablespoons).

Blend everything together until smooth, adding more liquid (broth or coconut milk) as needed to reach the consistency you want.

 

 

Enjoy this nutritious and delicious soup!  I like to use glass jars for storing leftovers in the fridge.  If you plan to freeze some, glass jars are perfect for this as well– just be sure to leave some room at the top for the liquid to expand.

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You want to know something funny?  Before I had this surgery I was thinking to myself, “I’m not going to be able to eat many of my regular foods for a while so what a great time to get some ice cream to enjoy.”  Interestingly enough, I have no desire for ice cream.  What I want is to heal and regain my health as quickly as possible and I know that what I put in my body will affect this.  Nutrient-dense, anti-inflammatory, antioxidant-rich foods are what will get me where I want to go.  And while ice-cream won’t kill me, I know it’s not going to contribute to the recuperation process.  When you are clear about what is truly important to you, your actions follow suit.

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Happy Halloween Weekend!

Enjoying a little candy will not be a big deal, but do be aware of how much you are eating.  Slow down and savor a few pieces and you won’t feel the need to over-do it.  It’s not about willpower; it’s about being mindful.

 

 

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One Response to Curried Butternut Squash Soup

  1. Nancy says:

    Hope you are feeling better soon. Love curry and will try it in this soup.

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