This soup is ah-mazing, and not based on taste alone. It contains plenty of health-promoting ingredients that will actually make you feel good and help warm you up when the weather is cool. The main ingredient, butternut squash, is rich in vitamin A, which promotes eye health, vitamin C, to boost your flu fighting immunity, and not one, but five B vitamins to help regulate blood sugars and stress hormones as well as boost immunity.
I love that this recipe calls for Bartlett pears to give it a natural sweetness that blends so perfectly with everything else. Pears are also high in fibre, vitamins C and B’s and vitamin K, which helps to protect our bones and heart. Ginger and curry not only add the warming element of spice but also have a soothing effect on the stomach and ease digestion. Both reduce inflammation and joint pain and help to clear out microcirculatory channels i.e. your sinuses.
Lastly, but certainly not least, I will take this opportunity to hail the extraordinary coconut. Using coconut milk instead of heavy cream avails the mind and body of so many more benefits. Those who follow a Paleo diet know of the anti-inflammatory properties, but did you also know that coconuts are calming? Its magnesium calms nerve cells and reduces muscle contractions, acting to prevent cramping and help us feel more relaxed.
It’s so smooth, creamy and delicious it is impossible not to make you feel warm and satisfied. The pleasure will last long after your bowl is empty, aware as you are of all of the good things it contains and the healthy effects it will have. It makes a meal all on its own and is a true SOUP-er food.
Curry Butternut Squash with Coconut Soup
1 Butternut Squash (approx. 2lbs)
3 Tablespoons butter
1 medium sized onion, diced
2 cloves garlic, minced
1 Tablespoon or approx. thumb sized piece of fresh ginger, finely chopped
1 Tablespoon curry powder
1 teaspoon sea salt
1 can coconut milk
4 cups chicken broth (may substitute vegetable broth)
2 firm Bartlett pears, peeled, cored and cubed
Black pepper to taste
Cut squash in half vertically, scoop out insides, place hollow side down on baking sheet which you may want to cover with foil or parchment paper.
Bake 45 mins at 375 degrees until soft.
In large sauce pan, melt butter, add onion, ginger, curry, S+P and sauté on medium heat until onions soften.
Add broth and coconut milk and bring to a boil.
Add flesh of squash, avoid including any skin, and pear. Simmer for 30 minutes or until pear is soft.
Use a handheld food processor to puree until smooth and creamy. If you don’t have a hand held device, transfer contents carefully to blender, puree and transfer back to pot to keep warm.
You may choose to garnish with unsweetened shredded coconut, slivered almonds and/or freshly chopped cilantro.
You may want to freeze some for a later date.