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