Today I have a soup recipe for you that is a cinch to make, just in time for Meatless Monday. Butternut squash is in peak season now, abundant all over farmers markets so eating in accordance with the seasons is both healthy, delicious and least expensive. This soup is sweet, spicy, fragrant and versatile enough to be served for a simple weeknight dinner or at a fancy party.
What’s so good about it?
While technically a fruit (because it has seeds) butternut squash is full of phytonutrients, antioxidants and fiber to deliver an anti-inflammatory effect. However, it is the bright orange color that indicates its most prized health benefit – high levels of beta-carotene. Health building carotenoids will give your immune system a powerful boost and protect you from colds and flu. Although squash is high in carbohydrates, not all starches are the same and studies show that it is these starchy properties that have the antioxidant, anti-inflammatory, as well as anti-diabetic effects.
- 1 large butternut squash
- 2 apples peeled & cored
- 2 onions chopped into large chunks
- 2 tbs olive oil
- 6 cups vegetable or chicken stock
- 3/4 cup coconut milk
- 1 tbs curry powder
- 1/2 tsp ground ginger
- 1 tsp salt
- roasted pumpkin seeds garnish
Preheat your oven to 400F. Peel and cube the butternut squash. Place the squash, apples and onion pieces on a baking sheet and toss with olive oil. Roast about 30-40 until soft but not brown. Transfer the roasted squash, apples and onions to a pot, add stock, coconut milk, curry, ginger and salt and using an immersion hand blender, blend until smooth. Alternatively, place all the ingredients in a blender and puree, in batches if necessary, until smooth. If the soup is too thick, add a bit more stock or water. Adjust the taste with salt and spices to your liking. Heat and serve, sprinkled with toasted pumpkin seeds.