Peace, family!
Fall is in full swing, even if the temperatures refuse to accurately reflect the fact. I’m looking at you, Texas. I’m easing back into a strength training routine, and trying to attack some fitness goals of mine before we close this year out. Because of that, I’m adjusting my macros and allowing a few more carbs than what I normally eat, while still following a low-carb protocol. I’m getting those carbs from whole food, plant-based sources with lots of fiber. In other words, your girl is eating her vegetables. My mom would be proud… 25 years ago. I can’t imagine that she cares now if I ate my broccoli today. She might. She probably does. Okay, this is weird. Moving on.
Let’s talk about this roasted butternut curry soup. This soup is amazing. The nutty sweetness of the butternut squash pairs flawlessly and seamlessly with the curry and other spices and flavors. The coconut milk adds richness and helps neutralize the heat. I prefer a creamier and thicker soup. If you like to play things a little looser, feel free to double the broth quantity to thin it out a bit. I used beef bone broth, but chicken or vegetable will work as well. Also, when everything is said and done, taste the soup before serving. You may decide that it’s not spicy enough, and add a little more cayenne or curry powder. You may even have just the perfect thing to add from your own spice rack. Try it out and let me know what you think. Your kitchen is about to smell SO good!
Peace,
Adri
Roasted Butternut Squash Curry Soup
Ingredients
- 1 Whole Butternut Squash (seeds removed, peeled, cubed- 1-inch)
- 1 Can Coconut Milk (13.5 fl oz)
- 1 Cup Beef Bone Broth
- 1 Yellow Bell Pepper (chopped)
- 4 Celery Stalks (chopped)
- ¼ Cup Chopped Cilantro
- 1 Tbsp. Thyme
- 1 Tbsp. Butter
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Hot Madras Curry Powder
- 1-2 Tbsp. Sea Salt
- ½ Tbsp. Ground Black Pepper
- ½ Tbsp. Paprika
- ½ Tbsp. Turmeric
- 2 Tsp. Cayenne
Instructions
- Preheat oven to 400 degrees F
- Place butternut squash on baking tray. Drizzle with olive oil, 2 tsp salt, and 1 tsp. black pepper. Place in oven for 30 minutes.
- In a small sauté pan, heat butter on medium-high for about a minute, then add the celery, cilantro, and yellow bell pepper. Cook while stirring, just until the aromatics begin to release, but not until translucent (about 2-3 minutes). Set aside.
- In a large pot, combine the coconut milk, bone broth, and cooked pepper/celery/cilantro mixture. Allow it to begin heating over low heat.
- Remove butternut squash from oven and puree it using a blender/mixer before adding it to the soup pot. –OR- Immediately add the butternut squash to the pot with the remaining ingredients, and use an immersion blender to mix your ingredients until the soup reaches your desire consistency.
- Add remaining spices and seasonings. Stir well.
- Raise the heat to medium-high. While stirring, allow the soup to reach a gentle boil.
- Adjust heat to medium-low, cover the pot, and allow to cook for additional 20 minutes.
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