Skip to content 
Happy Friday!
Looks like it’s going to be a beautiful weekend! Spice it up with this creamy, yet vegan butternut squash soup!
We often forget about the health benefits of spices. Curry powder is a blend of spices typically made from turmeric, fenugreek, coriander, cinnamon and ginger. However, curry powder blends can vary and include additional spices such as cardamon and cayenne.
Here is a quick run-down on the spices commonly used to make curry powder:
Turmeric: Healing benefits come from curcumin, an anti-inflammatory and antioxidant. Used to treat arthritis and thought to prevent cancer, diabetes, degenerative neurological diseases and heart disease.
Fenugreek: Believed to alleviate digestive problems, promote heart health, and help with glycemic control. It is also believed to promote milk flow in breastfeeding women. However, these claims are not scientifically proven.
Coriander: Studies show that coriander contains antimicrobial, anti-anxiety and cholesterol-lowering effects. Coriander lowers cholesterol by stimulating the breakdown of cholesterol to bile acids in the liver.
Cinnamon: Cinnamon is proven to act as a circulatory stimulant, digestant, diuretic, smooth muscle sedative, antibiotic and anticonvulsant. Studies also show that it controls glucose levels, lowers triglycerides and cholesterol.
Ginger: Most commonly used to treat digestive problems such as nausea. It is also a powerful anti-inflammatory.
I used organic canned coconut milk for this recipe. I haven’t tried it, but I’m guessing you could use cream as a (non-vegan!) substitution.
Peanut Coconut Curry Butternut Squash Soup
Ingredients
- 1 small butternut squash cubed
- 1/2 red onion diced
- 1 tablespoon coconut oil or olive oil
- 2 teaspoons fresh grated ginger
- 4 cups vegetable broth
- 2/3 cup canned coconut milk
- 3 tablespoons all-natural peanut butter
- 2 teaspoons curry powder
- sea salt and pepper to taste
Instructions
- In a large soup pot, heat coconut oil over medium heat. Add onion and saute until translucent. Add butternut squash and ginger and saute for an additional 2 minutes.
- Add broth, bring to a boil then simmer until butternut squash is tender and easily pierced with a fork. Remove from heat and let cool. Puree in a food processor or vitamix.
- Return to soup pot over low heat, add peanut butter, coconut milk and curry powder. Whisk together until well blended.
- Serve warm, top with toasted pumpkin seeds, a drizzle of coconut milk and enjoy 🙂
Notes
Nutrition
