Please give a warm welcome to nutritionist and blogger Jennie Miremadi, who is sharing a beautiful recipe for curry butternut squash soup. One of our favorite ways to experience the seasonal vegetables of autumn is through soup. We hope you enjoy this as much as we did!
QUICK CURRIED BUTTERNUT SQUASH SOUP
*Makes 5 ½ cups of soup
1 15-oz. can organic butternut squash (BPA-free), or 1 cooked butternut squash
1 yellow onion, chopped
1 shallot, minced
1 clove garlic, minced
1 14-oz. can organic, full fat coconut milk (BPA-free, gum-free)
16 oz. organic chicken or vegetable broth (homemade or sodium-free boxed)
1 tbsp. olive oil
1 tsp. curry powder
1 tsp. turmeric
1 tsp. Himalayan salt (plus more to taste)
Curried Coco Pumpkin Seed Mix for sprinkling on top of finished soup (optional)
Heat olive oil over medium heat in a sauté pan. Add onion, shallot, garlic, curry powder, turmeric and 1 tsp. salt and sauté until vegetables are tender. Once vegetables are tender, add broth to vegetables and bring to a boil over medium heat. Reduce heat and add butternut squash and coconut milk to broth and vegetables, simmering uncovered and stirring occasionally for 10 minutes.
Remove soup from heat and use an immersion blender to blend ingredients. Alternatively, pour soup into a blender and blend until creamy and smooth. Adjust Himalayan salt to taste.
Pour soup into bowls and sprinkle with Curried Coco Pumpkin Seed Mix, if desired. Serve and enjoy!
Jennie Miremadi, M.S. is an integrative clinical nutritionist based in Los Angeles, California. Jennie’s nutritional approach is based on integrative and functional nutrition, a scientific, evidence-based approach that considers how a person’s unique biochemical individuality together with internal (mind, body, soul) and external (lifestyle, environment) influences has an impact on health. Jennie is also trained in the practice of EFT, an energy-based technique, which she incorporates in nutrition sessions with some clients. Connect: Website // Instagram