As summer cools to fall, so too does our appetite for warm, cozy meals!
In anticipation of boots, beanies, and all things cozy, Omni La Costa Resort Chef Jackie, whipped us up a hearty and healthy batch of Curried Butternut Squash Soup.
Butternut squash is an excellent source of beta carotene (aka vitamin A) which helps to prevent eye problems, vitamin C, which protects against immune system deficiencies and Potassium which helps lower blood pressure. Additionally, this broth-based soup contains low energy density which means it provides loads of nutrients without containing a lot of calories, which can help aid in your weight-loss goals.
I can go on about how good this soup is for the body, but I’ll let you be the judge of how good this soup TASTES to the body.
Makes 4 Servings
2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons grapeseed oil
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
3 TB curry powder
2 14-ounce cans low-salt vegetable broth
1 tsp ground cinnamon
½ cup light coconut milk
2 tablespoons honey
basil for garnish
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Heat large pot over medium-high heat, add oil. Add onion, carrots, and apple; sauté 5 minutes. Add curry; stir 2 minutes. Add broth, cinnamon, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 20 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in coconut milk and honey. Season with salt and pepper. Rewarm over medium-high heat.
Soup can be kept in an air tight container in the refrigerator for 3 days.
Alternative uses for soup:
Can be used as a sauce for chicken or pork
Can be mixed into cooked quinoa as a side dish
Can be used as a pasta sauce
Can be used as a sauce on whole wheat pizza with roasted vegetables
Photography: Mike J Photography