Recipe: Curried squash soup
Winter Squash is such a lovely winter vegetable. Not only does it have a sweet comforting taste. But it is rich in antioxidants, and also has anti-inflammatory and insulin regulating properties. It also has several nutrients in it that are beneficial for eye health.
Winter squash (such as butternut or coquina) is primarily a complex carbohydrate so it is excellent for steady energy.
It is also rich in carotenoids (such as beta-carotene and lutein), vitamin C, fiber, vitamin B6, manganese, copper and potassium. All of which have their own important roles in the body.
This super simple recipe can be made in a big batch as per the amounts below, or you may wish to half the quantities if you wanted to make a smaller amount. This can be kept in the fridge for 2-3 days, or frozen if you wish to keep it for longer.
This soup can be enjoyed at lunch or dinner time, or even in a mug as an afternoon snack on a cold day.
Ingredients
1 butternut/coquina squash (peeled, deseeded and chopped into small cubes)
2 medium onions (chopped)
4 tsp medium curry powder (I use Bart’s)
1.5 litres organic vegetable stock
1/2 tsp chilli powder (optional)
2 tbsp Extra virgin olive oil
Sea salt and black pepper
Method
In a large pan or cooking pot, sauté the chopped onion in the olive oil for a few minutes until softened.
Add the curry powder, chilli powder if using, and chopped squash, stir with the onions and cook for a few more minutes to let the flavours mingle.
Then add the stock, bring to a light boil then reduce to a simmer for 20 minutes, or until squash is nice and soft.
Allow to cool for a few minutes before transferring to a blender to blend until smooth. You may need to do this in stages if there is too much to fit in at once.
Once the soup is all blended, put it all back in the pan and reheat for a minute or two, adding salt and pepper to taste.