Whether it’s a bone chilling rainy day or a frigid winter afternoon, nothing warms my soul more than a cup of home-made roasted curry butternut squash soup. I absolutely love the rich flavour and the curry spice kick. It’s extremely quick to make and comes with a whole host of health benefits.
Butternut squash is low energy density, which means it offers tremendous nutrients without a lot of calories. It’s also rich in dietary fibre and phyto-nutrients and contains no saturated fats or cholesterol, making it highly recommended by dieticians for controlling cholesterol and weight loss.
Here is my quick, delicious recipe that is sure to warm you up on a chilly day.
- 1 Medium Sized Butternut Squash
- 1 Large Onion diced
- 1 Litre of Organic Free Range Chicken Broth
- 3 table spoons of curry powder
- 1 table spoon of nutmeg
- 1 table spoon of cinnamon
- Pinch of salt and pepper
Preheat the oven to 400 degrees F.
Roasting the Butternut Squash
- Cut the butternut squash in half lengthwise
- Place it on a foil lined baking sheet cut side up
- Bake for 50 minutes
- Scoop the butternut squash into a bowl and set aside
Preparing the Broth
- In large pot, brown the diced onion and curry powder
- Add chicken broth and bring to a boil
Putting it all Together
- Add scooped butternut squash and boil for 20 minutes
- Add nutmeg, cinnamon, salt and pepper
- Reduce heat and simmer for 20 minutes
- Blend well using a food processor or blender (I use my Ninja. Because I love the name. )
- Let cool, serve and enjoy!