The very word Squash Soup, is interesting as it sounds, and has really good benefits. It is advised for a healthy heart as it has excess of dietary fibre. It also supplies appreciable and significant amounts of potassium, important for bone health, vitamin A for the eyes, and vitamin B6, which protects the immune and the nervous systems, and helps in curing anaemia, arthritis, depression, fatigue etc., Let us now see how it is made!
Preparation Time: 30 minutes
1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces (about 3 cups)
1 large onion, chopped
3 medium cloves garlic, chopped
1 tbsp chopped fresh ginger
1 tbsp turmeric
1 tbsp curry powder
1 tbsp + 2-3/4 cups chicken or vegetable broth
1 tbsp olive or sunflower oil
30ml canned coconut milk
2 tbsp chopped fresh coriander
Salt & white pepper to taste.
– Chop onion and garlic and let them aside sit 5-10 minutes to enhance their health-aiding benefits.
– Peel and cut the squash into medium sized pieces.
– Sauté the onion in oil in a saucepan.
– Heat the broth to a medium level.
– Add the Sauté onion in broth and cook over medium heat for about 5 minutes, stirring frequently.
– Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add the squash and broth, and mix.
– Bring it to boil on high heat. Once it boils, reduce heat to medium-low and simmer uncovered until the squash becomes tender, for about 10 minutes.
– Use a blender and blend it with coconut milk. The blending is advised to be done in batches slowly, for better consistency. Low speed is also advised, to avoid harm due to overflowing of the hot soup. Blend until smooth, for about 1 minute.
– Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add coriander and serve hot.