Curried Butternut Squash Soup
Monica Yeoh, RMT, BSc (Hons)

It’s that time of year again-the days are shorter, the nights are colder, and you’re yearning for a nice, warm bowl of soup. If you like curry and butternut squash, then you will love this recipe: it’s healthy, delicious, and easy to make. Butternut squash is a good source of vitamin A, vitamin C, potassium, and folate. Its nutrients protect against lung cancer and emphysema; as well, the squash’s fiber helps regulate blood sugar and cholesterol levels, which reduces the risk of both diabetes and heart disease. Due to its high antioxidant levels, butternut squash helps reduce inflammation in conditions such as asthma, rheumatoid arthritis, and osteoarthritis. Lastly, the folate found in squash is important for pregnant women because it prevents certain birth defects, such as spina bifida. I highly recommend this recipe-my family thoroughly enjoyed it, and I think your family will love it, too.

Ingredients

• 1 large butternut squash, halved and seeded (2 medium squashes)
• 2 small onions, peeled and quartered
• 1 medium head garlic
• 6 cups vegetable or chicken broth
• 1 inch of finely minced ginger root
• 1 to 2 teaspoons mild curry powder
• 2 cups coconut milk
• Cayenne pepper (optional)
• Salt
• 1/4 cup chopped fresh parsley (optional)

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil.
2. Place squash halves and onion on the baking sheet. Wrap garlic in foil and set it on the baking sheet, as well.
3. Roast for at least 1 hour. Remove from oven and let cool.
4. Scoop out the squash, squeeze the garlic cloves out of their skin like paste, and put them in the blender or food processor along with the roasted onion.
5. Add some chicken or vegetable broth to help blend vegetables smoothly.
6. Transfer the pureed mixture to a stockpot and stir in the rest of the broth and coconut milk.
7. Season with curry powder, ginger root, and, if you like a little kick in your soup, a dash of cayenne pepper.
8. Add salt and pepper to taste.
9. Bring to a boil and simmer gently for 30 minutes.
10. Garnish with fresh parsley if desired.

Monica Yeoh holds a bachelor’s degree in kinesiology from York University and completed the Registered Massage Therapy program at Sutherland Chan Massage Therapy School.

To arrange a therapeutic massage session with Monica, call The Pacific Wellness Institute at 416-929-6958.

Posted in Seasonal Recipe |

You can follow any responses to this entry through the RSS 2.0 feed. Trackback from your own site.