Butternut Squash Curry Soup
TIME: 1 HR 30 MIN | SERVINGS: 6-8
INGREDIENTS:
1 large (3-4 lbs) butternut squash
2 quarts chicken broth/water (or combination of both or you can mix 2 quarts of water with 4 scoops of Ancient Nutrition Pure Bone Broth Protein Powder)
1 large onion, diced
3 tablespoons butter/ghee or coconut oil
3 sprigs of fresh thyme and sage
3 cloves of fresh garlic, minced
2-inch piece of fresh ginger, grated finely
5 large carrots, diced
4 golden potatoes or 2 sweet potatoes, diced
1 head of cauliflower, chopped into florets
1 cup frozen sweet peas
1 cup frozen sweet corn
1-2 cups green beans (frozen or fresh), cut in half
3 green onions, thinly sliced
1 can coconut milk
Juice of 1 small lemon
2-3 tablespoons of curry powder (to your liking)
2 tablespoons of sucanat or another natural sweetener (or stevia to taste)
2 teaspoons sea salt
1 teaspoon black or white pepper
Add-ins: diced chicken meat from a roasted chicken or any other vegetables you enjoy! (optional)
INSTRUCTIONS:
Preheat oven to 375. Place butternut squash on a cookie sheet and bake for 1 hour or until soft when pierced with a fork.
Remove from oven and slice in half to cool. Remove seeds and peel off the skin of the butternut flesh before adding to the soup.
In a large stockpot, sauté onion with butter/oil and fresh herbs.
Once translucent, add in the minced garlic and grated ginger and turn to low heat while adding in the cooked butternut.
Pour in half of the broth and use an immersion blender to fully blend the mixture until smooth.
Once smooth add in the remaining amount of broth. (An alternative is to blend the mixture in batches in a blender and transfer back into the pot when finished.)
Add carrots, cauliflower, and potatoes and bring to a low simmer for 20 minutes.
Once vegetables are tender add peas, corn, green beans and green onions and stir frequently for 5 minutes.
Add remaining coconut milk, lemon juice, curry seasoning, Sucanat or stevia and salt/pepper.
Adjust seasonings as needed to your taste.
Stir in optional chicken meat now, or you can add it into individual bowls.
Turn off soup and let it rest... Soup always tastes best after it melds a while!
Butternut Squash Curry Soup
INGREDIENTS
- 1 large (3-4 lbs) butternut squash
- 2 quarts chicken broth/water (or combination of both or you can mix 2 quarts of water with 4 scoops of Ancient Nutrition Bone Broth Protein Powder -Pure or Ancient Nutrition Bone Broth Protein Powder -Turmeric)
- 1 large onion, diced
- 3 tablespoons butter/ghee or coconut oil
- 3 sprigs of fresh thyme and sage
- 3 cloves of fresh garlic, minced
- 2-inch piece of fresh ginger, grated finely
- 5 large carrots, diced
- 4 golden potatoes or 2 sweet potatoes, diced
- 1 head of cauliflower, chopped into florets
- 1 cup frozen sweet peas
- 1 cup frozen sweet corn
- 1-2 cups green beans (frozen or fresh), cut in half
- 3 green onions, thinly sliced
- 1 can coconut milk
- Juice of 1 small lemon
- 2-3 tablespoons of curry powder (to your liking)
- 2 tablespoons of Sucanat or another natural sweetener (or stevia to taste)
- 2 teaspoons sea salt
- 1 teaspoon black or white pepper
- add-ins: diced chicken meat from a roasted chicken or any other vegetables you enjoy! (optional)
INSTRUCTIONS
- Preheat oven to 375. Place butternut squash on a cookie sheet and bake for 1 hour or until soft when pierced with a fork.
- Remove from oven and slice in half to cool. Remove seeds and peel off the skin of the butternut flesh before adding to the soup.
- In a large stockpot, sauté onion with butter/oil and fresh herbs.
- Once translucent, add in the minced garlic and grated ginger and turn to low heat while adding in the cooked butternut.
- Pour in half of the broth and use an immersion blender to fully blend the mixture until smooth.
- Once smooth add in the remaining amount of broth. (An alternative is to blend the mixture in batches in a blender and transfer back into the pot when finished.)
- Add carrots, cauliflower, and potatoes and bring to a low simmer for 20 minutes.
- Once vegetables are tender add peas, corn, green beans and green onions and stir frequently for 5 minutes.
- Add remaining coconut milk, lemon juice, curry seasoning, Sucanat or stevia and salt/pepper.
- Adjust seasonings as needed to your taste.
- Stir in optional chicken meat now, or you can add it into individual bowls.
- Turn off soup and let it rest... Soup always tastes best after it melds a while!