You are going to LOVE this heartwarming, belly-filling vegan soup! It’s also a great way to boost your immune system and protect you from colds and flu this winter.
The butternut squash and apples are full of antioxidants, vitamins and fiber. Don’t forget to let the garlic sit a few minutes before cooking so the virus fighting allicin can form. Not only do the spices work perfectly together, they will all protect you from inflammation and free radical damage. Afraid that coconut milk is too fattening? Don’t worry, it will help keep you satiated and contains mid chain triglycerides that actually boost your metabolism.
1 tbsp avocado or coconut oil
1 large garlic clove, chopped
1 medium onion, chopped
1 cooking apple, cored and diced
1 large butternut squash, peeled, seeded and diced (3 lbs. of cubed squash)
1 qt. vegetable broth
1 medium carrot, chopped
1 1-inch piece of fresh ginger, peeled, chopped
1 Tbsp curry powder
½ tsp cinnamon
1 tsp salt
¼ tsp ground black pepper
1 can coconut milk
pinch of ground nutmeg, fresh ground is best
pumpkin seeds for garnish, optional
In a large pot over medium-low heat, add the oil and sauté the onions and apples until soft, about 3-5 minutes. Add the butternut squash, garlic, ginger, vegetable broth, curry powder and cinnamon. Cover and simmer until the butternut squash and carrots are very soft, about 30 minutes. Using an immersion or stand blender, puree until smooth. If using a stand blender, be very careful, fill only ⅓ – ½ full and puree in batches. Add the coconut milk, nutmeat and season with salt and pepper. Garnish with pumpkin seeds and enjoy!