Curry Roasted Butternut Squash Soup (Vegan)

Honestly there's nothing like a hot bowl of soup to make you feel like your at home!

This #vegan recipe is so so delicious and only requires a handful of ingredients to make.

I think my favourite thing about making soup is how you can experiment with different vegetables and provide your body with a large dose of nutrients.

As a nutritionist I recommend to have soups of your experiencing digestive problems, suffering from cancer, auto immune diseases etc.

This is a broad statement!

But here's my thought process behind it:

Soup (blended vegetables) is a healing meal. Your body doesn't have to spend a lot of time digesting the food and it can utilize the nutrients to help heal the body.

It's almost a way of helping to cleanse the body just by eating a meal!

For an additional recipe, including the healing benefits of the foods:

Check out my related post - Homemade Healing Soup

Recipe: - 1 butternut squash (roughly cut into 1-2 inch cubes)

- 2 tbsp olive oil

- 1 small onion, chopped

- 3 cloves garlic, roughly chopped

- 2 tbsp curry powder

- 1 tsp garam masala

- 1/2 tsp cinnamon

- 1 can coconut milk

- 3 cups vegetable broth

- Salt and pepper to taste

- Optional: 1/2 can rinsed chickpeas (for additional protein, the chickpeas absorb thee flavour of the curry squash)

Toppings:

- toasted pumpkin seeds

How to Make:

1. Bake the chopped butternut squash with 1 tbsp olive oil, pinch of salt and pepper at 350 for 25-30 minutes or until a fork can go through (try not to over bake or you'll have some squashy mush in your pot haha).

2. Once the squash is done cook the onion and garlic with 1 tbsp of olive oil for 3-5 minutes, then add the cooked squash. Give it a good mix. (If you are adding the chickpeas - add them now)

3. Add 2 tbsp curry powder, cinnamon and masala to the pot and mix well. Cook for 2 minutes, add 1 can of coconut milk + 3 cups of vegetable broth.

4. Let sit for 5-10 minutes so flavours can build, turn off the heat and let cool or another 10-15 minutes.

5. In batches add to a blender and blend until texture is smooth and creamy.

Top with pumpkin seeds, additional cinnamon and whatever else may tickle your fancy!

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