Calm Eats: Curried Butternut Squash Soup is in Season

: Photos by Daniela Modesto

Curried Butternut Squash Soup is a thick, comforting dish infused with autumnal flavors. It’s simple to make and easy on the digestive system.

Prep time:10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Yield: 6 servings

: Photos by Daniela Modesto

Ingredients

• • 1 medium butternut squash, peeled and cut into cubes

• • 1 small sweet potato, peeled and cut into cubes

• • 1 medium apple, peeled and cut into large chunks

• • 1garlic clove, peeled – left whole

• • 1 medium onion, peeled and cut into large chunks

• • 2 Tbsp extra virgin olive oil or avocado oil

• • ½ tsp dried thyme

• • ½ tsp salt (you can always add more later)

• • ¼ tsp pepper

• • ¼ tsp ground ginger

• • 2 tsp ground turmeric

• • 1/8 tsp curry powder

• • 4 cups chicken broth or vegetable broth

• • Optional: pumpkin seeds or almond slices

• • Optional: coconut milk

: Photos by Daniela Modesto

Instructions

1. 1. Preheat oven to 375 degrees. Add vegetables and apple to parchment paper-lined roasting sheet. Add thyme, spices, olive/avocado oil, salt and pepper and toss everything together. Roast for 25-30 minutes, stirring once halfway through. Cook until all vegetables are soft.

1. 1. Meanwhile, add broth to soup pan and start heating it. Once vegetables are finished roasting, add them to the broth and stir on medium-low for 10 minutes. Remove from heat.

1. 1. Let cool for a few minutes before adding to the blender or food processor. Add a little at a time, as adding too much of the soup to the food processor/blender creates quite the mess.

1. 1. Serve on its own or with a splash of coconut milk, almond slices and pumpkin seeds.