This easy, creamy, sweet and nutty Immune Boosting Butternut Squash soup is everything your body needs this season to build up its energy reserves. As our body’s metabolism slows down in Autumn, nourishing ourselves from within is one thing we don’t want to miss out on. With just enough heat from the curry and ginger, softened by the sweetness of butternut squash and coconut milk all balanced with bright squeeze of lime juice, this spiced Butternut Squash soup is exactly what you crave for. A divine combination of flavors in a bowl.
Serves 2
2 tbsp coconut oil
1 butternut squash, medium size
1/2 tsp curry powder
2 tbsp coconut oil
1 tbsp fresh ginger, grated
2 garlic cloves, pressed
1/2 cup cashew, crushed
1/2 red onion, diced
2 cups of water
1/2 can of coconut milk
1/2 fresh lime juice
Salt and pepper
1. Preheat oven to 375F (190C)
2. Peel and cut the butternut squash in large pieces, place them on a baking tray with baking paper. Brush each piece with coconut oil and bake for 35-40 minutes in the oven at 375F (190C).
3. Meanwhile, prepare all other ingredients. Grate fresh ginger, pressed garlic cloves, crushed cashew, diced half red onion and get ready with all other condiments.
4. Once the butternut is ready, smashed it into a puree.
5. Place a dutch oven or pot over medium heat. Add first the curry powder and roast it for 1 minute.
6. Then, add 2 tbsp of coconut oil, the grated ginger, pressed garlic and diced red onion. Wait 2 minutes before adding in cashews, butternut squash puree, salt, pepper and 2 cups of water.
7. Bring it to a boil.
8. Once it’s boiling, turn off the heat, add the lime juice and coconut milk.
9. Mix with the help of a hand blender. It’s ready!
Cheers Xx
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