Remember last week when I was a big ole tease and started out talking about an amazing Butternut Squash Soup, but then felt the need to share some Valentine’s Day thoughts instead? Well, if you’ve forgiven me for that bait and switch (or even if you haven’t), this week I’m aaallll about this amazingly nutritious & delicious recipe. As sometimes happens, this recipe came to me from a friend (thank you, Cathy!) and I’ve adapted it a bit and it’s truly heavenly.

Not only does this soup taste AH-mazing, but every single ingredient is FOOD SASS® baybeee! And that’s not the end of the great news. It’s also an easy and low-cost recipe to make.
All that is to say: EASY, NUTRITIOUS & DELICIOUS. You’re welcome 🙂

So, say heLLO to this fiber-rich soup that is chock full of inflammation-reducing, immune-boosting ingredients and boasts plenty of antioxidants, fantabulous fats, boatloads of vitamins A and C, and the minerals potassium, manganese, iron, and zinc. Whew!

Butternut Squash Curry-Coconut Soup

Fixings:

  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon avocado oil
  • 1 medium onion, diced
  • 3 large stalks celery, diced
  • 2 tbsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 cans (13.5 oz) light coconut milk
  • 2 tsp. Celtic sea salt
  • 2 tbsp. freshly squeezed lemon juice
  • Optional garnishes: Greek yogurt, chopped cilantro (YUM), toasted cashews, carmelized shallots

Prep:

  1. Bake squash on baking tray at 400 F for about an hour, until you can stick a knife through with no resistance. Do this test on the “neck” of the squash, not the “belly” (larger, bulby part)
  2. When cool enough to handle, cut squash in half, scoop out the seeds and discard, and scoop the pulp into food processor or industrial blender (like a Vitamix).
  3. Place oil in 6-qt. stockpot over med-high heat and sauté onion until translucent, about 5 minutes. Add celery through coriander to pot and sauté for 5 minutes.
  4. Add ½ cup of water to pot, cover, and cook, stirring occasionally, for about 7-10 minutes, until celery is very tender.
  5. Put the stockpot mixture into the food processor/industrial blender with the squash and blend until smooth (about 2-3 minutes).
  6. Place the blended mixture back into the stockpot and add coconut milk and salt, over medium heat. Whisk until well mixed and heat until very warm. Stir in lemon juice.
  7. Garnish if/as desired.

This is probably the first recipe I’ve every posted that contains the words “low-fat” in it (the coconut milk). I LOVE fats! The right ones are so good for us, and coconut fats are definitely one of the best. So, I tried to make this with full-fat coconut milk, which is what I ALWAYS use, and it was kinda yucky. Too much creamy, and not enough butternutty. Kids weren’t impressed. Neither was I, really. So, for this recipe, bring on the low-fat coconut milk, but I don’t suggest making “low-fat” a habit!

When garnished, this splendiferous soup is as lovely as it is tasty. Serve with a side salad, and dinner is SERVED! Enjoy.

And, yes, I do know that taste buds don’t typically have socks, but if they did…this soup would knock ‘em off!

Create Vibrant Health: BodyMindSpirit®!

With love & soup sass,
Laurie