November 29, 2012 2

Curry Butternut Squash and Quinoa Soup

curry-butternut-squash-and-quinoa-soup
 
I’ve been on a big butternut squash kick lately. Largely thanks to my weekly CSA deliveries I haven’t had much choice. Autumn = so much squash! What to do with all that butternut squash? Make soup! This rich, nutrient dense bowl of goodness is the perfect fall or winter meal. Roasted butternut squash is the perfect base for a stew. Add in a few more vegetables, broth and a touch of red quinoa and you have created the perfect texture combination.

Oh yeah, and the curry! You can’t forget the curry. We’re talking about a major powerhouse spice with tremendous health benefits. From aiding in poor digestion, to fighting off cancer and inflammation. It pretty much does it all, not to mention it’s natural warming abilities, it’s perfect for this time of year. It’s truly a spice you shouldn’t be living without {and its side-kick turmeric too}.

Curry Butternut Squash and Quinoa Soup

Roast your squash ahead a time to cut cook time to just 10 minutes!! Feeds 4 hungry people.

Ingredients:

  • 1 small butternut squash, 2 cups roasted puree
  • 1 cup red quinoa, cooked {white quinoa works too}
  • 1 medium onion, diced
  • 3 stalks of celery, diced
  • 3 garlic cloves, minced
  • 1 tablespoon coconut oil
  • 3 cups vegetable stock
  • 1 cup lite coconut milk
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon crushed red pepper
  • sea salt and coarse ground pepper

Heat you oven to 400 degrees.

Cut your squash in half lengthwise, scoop out the seeds and place in a roasting dish with the insides facing down. Add about an inch of water and roast until soft, about 40 minutes. While the squash is about to finish roasting, saute the onion, celery and garlic with olive oil in a large pot over a low flame. After about 5-7 minutes add in the curry, turmeric, salt, crushed red pepper and vegetable broth. Stir well and simmer for 10 minutes.

Scoop out your roasted squash and add into the soup along with the cooked red quinoa and coconut milk. Simmer for another 10 minutes, while stirring occasionally and serve hot with a drizzle of coconut oil on top.

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