Curried Butternut Squash Soup

This is a super comforting soup on any fall or winter day. It’s made of whole, healthy ingredients and it only takes 45 minutes to make!

Ingredients:

• 1 medium yellow or white onion, finely chopped
• 3 medium garlic cloves, minced
• 1 large carrot, diced
• 2 large celery stalks, diced
• 6 cups butternut squash, cubed (approx 2 medium squashes)
• 3 cups vegetable broth
• 5.5oz can coconut milk (not light)
• 1 tbsp + 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/2 tsp pepper
• 5 cups chickpeas
• Parsley

Directions:

1. Heat a large pot. Add 1/2 cup of water or 1 tbsp coconut or avocado oil. Add onion, garlic, celery, and carrot to the pot. Saute for about 5 minutes, until onion becomes translucent.
2. Add cubed butternut squash, vegetable broth, coconut milk, and all spices. Cook for 15-20 minutes on low, or until squash is fork tender.
3. When soup is cooked, blend the entire contents of the soup with an immersion blender or a regular blender. You may need to do this in 2 or 3 batches if you’re using a regular blender.
4. Once the soup is blended, move it back to the pot and simmer on low.
5. Add cooked chickpeas. Adjust seasonings if needed.
6. Serve in a bowl and garnish with fresh parsley or cilantro (both are delicious options!). Optional to garnish with toasted pumpkin seeds.

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com