Turmeric Curry Squash Soup
1 large butternut squash (2-3 pounds), peeled and cut into cubes
3 onions, chopped
1 leek, diced
2 garlic cloves, diced
4 cups chicken or vegetable broth (4 bouillon cubes can be substituted)
3 tablespoons virgin coconut oil
2 teaspoons maple syrup or honey
2 tablespoons white wine
1/2 milk, cream or almond milk
2 teaspoons curry
3 teaspoons turmeric
1/2 teaspoon cumin
1 teaspoon pepper
2 teaspoons salt
In a large pot, combine broth, squash, onions, leek, garlic and salt and pepper. Boil until vegetables are cooked through: tender and translucent.
Use an immersion blender to purée the vegetables. Add milk (adjusting quantity depending on how thick or thin you prefer the soup) and the rest of the ingredients and continue simmering on a low flame until flavors are infused, for about 15 minutes longer.
Adjust ingredients such as salt, pepper, wine, honey and the spices according to taste. Playing with proportions of sour (wine) and sweet (honey) to add depth to the soup. The coconut oil adds a layer of richness to the soup.
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