This is my winter health and get well soup. Fresh garlic, ginger and turmeric along with the warmth and sweetness of a big butternut squash makes for a perfect soup. In my opinion.
Butternut squashes vary in size and so do garlic cloves and pieces of garlic and turmeric. This is one of those “recipes” that is more of a guideline than an exact science. But the spices are really personal so use as much or as little as you want. And if you don’t have fresh spices, you can use the powdered kind. I also like to top the soup with pumpkin seeds because they contain zinc which is great for staying healthy.
1 butternut squash
1 small onion
2 cloves of garlic
1 teaspoon freshly grated ginger
1 teaspoon freshly grated fresh turmeric
1 teaspoon curry powder
Pinch coconut palm sugar
1 can coconut milk
1 to 2 cups filtered water
Pumpkin seeds, for garnish
Cube the squash.
Coarsely chop an onion and add it to a soup pot. Water or oil sauté until just starting to soften. Press the garlic or run it over a microplane and add it to the onions. Then grate the ginger and turmeric on a microplane over the onions. Add the curry powder, a pinch of salt and a pinch of sugar. Add the squash and toss to coat with the spices.
Add the coconut milk and enough water to just cover the vegetables and bring to a boil. Reduce to a simmer and cook until the squash is soft, about 10 minutes. Use an immersion blender, the Vitamix or a blender and blend until you reach a smooth consistency of your preference.
Garnish with pumpkin seeds. Enjoy!