I love squash. Butternut, kabocha, kuri, spaghetti, pumpkin and even summer squash. I have yet to meet one that I do not have an affinity for. When it comes to cooking the options of endless. You can bake, saute, make into sauce or even noodles but for me when a winter squash comes across my table I want it in the form of a warming squash soup.
So before I get to the recipe lets look at some of the health benefits of squash. The deep orange color is a good indicator of the high amount of beta carotene which is good for eye and bone health. It is also full of vitamin A, C, E and K.
It is a great source of magnesium and potassium which is vital for our bodies. Including helping regulate blood pressure and triglycerides.
The seeds are a great source of protein and iron and have been shown to help intestinal parasites in humans and animals alike.
And it is low in calories, a mere 75 per cup, which makes it a great option when trying to eat better.
I hope this recipe helps you see squash in another light. Not just the mashed boring squash at thanksgiving but as a start to a beautiful meal.
Coconut Curry Roasted Squash Soup
serves 4
For the Roasted squash 425°F 30-40 minutes
1 large butternut squash peeled and cubed
1/2 onion peeled and diced
1 tablespoons melted coconut oil
salt and pepper to taste
2 teaspoons cinnamon
1 tablespoon honey or maple syrup
mix all ingredients together and place onto a cookie sheet or shallow baking pan and bake until tender
To assemble soup
1 can light coconut milk
1 tablespoon tumeric
1 tablespoon ginger
1-2 tablespoon curry powder
1 tablespoon garam masala
salt and pepper to taste
1 teaspoon of hot pepper flakes if you like heat i use aleppo
In a blender mix roasted squash, coconut milk and spices until smooth
Pour into a pot and heat thoroughly stirring often. If it is too thick you can add some broth or water. I like it really thick. Serve hot!
optional: sprinkle on some pepitas (pumpkin seeds)
Hint: I like to taste before serving and adjust the spices and seasoning.
