Curry Butternut Squash Soup

MEAL TYPE: Soup

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

TAKES 35 MINUTES

Curry Butternut Squash Soup

This sweet-and-savory curry will warm you up as it turns cooler outside. It’s also packed with immune-boosting herbs like garlic and ginger, which are great natural remedies during cold and flu season. If you have extras—or you feel like making double—this soup is easy to batch and freeze for healthy ready-to-go meals.

INGREDIENTS

1 medium butternut squash (about 6 cups), cut into 1/2 pieces

2 carrots, cut into 1/2 inch pieces

1 yellow onion, thinly sliced

1/2 in. piece ginger, peeled and minced

4 cloves garlic, finely chopped

2 tablespoons olive oil

1 teaspoon curry powder

Salt and chili flakes to taste

1 quart vegetable stock or chicken stock

1/2 cup coconut milk, plus more for garnishing

2 cups cooked quinoa

3 scallions, thinly sliced

Cilantro and mint for garnish

1 tablespoon (per serving) cashews, for garnsih

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INSTRUCTIONS

Heat oil in a medium-sized pot over medium heat. When hot, add sliced onion and carrot. Once soft and translucent, add ginger and garlic.
While the vegetables cook, peel squash, cut in half lengthwise and scoop out seeds. Cut into small pieces. Add to the pot along with curry powder, stock, a pinch of salt and chili flake, and turn heat to low.
Simmer covered until the squash is very tender. Transfer soup to a food processor or blender, and add coconut milk. Purée until smooth. Taste again, and add salt to taste. If soup is too thick, add more stock or water.
Place a scoop of quinoa in serving bowls and pour hot soup on top.
Garnish with the fresh herbs, scallions, cashews, and coconut milk.

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