Spicy Curried butternut squash soup laced with coconut oil makes a warm comforting meal. I have been on a soup spree the last couple of days and yesterday I whipped up a batch of curried butternut squash soup with fresh herbs, spices that had my home smelling all warm and fuzzy! It’s very easy to make and is chockfull of healthy veggies and zesty spices that add a nice kick to it. Part of my problem is : having grown up on spices I find most restaurant or store-bought soups a little bland and then I have to make a spicy version of it. I added some sweet potatoes, peppers, celery, and an apple to the butternut squash. Spices I used were curry powder, cayenne and my favorite curicumin aka turmeric. Some fresh dill, freshly grated garlic and ginger at the end of cooking added a zesty flavor to it! Top this off with a dash of coconut oil and you have a flavorful curried butternut squash soup which takes veggies to a new level. You can roast all the veggies if you want but I just microwaved the lot and pureed it before transferring to the stove. Roasting gives it a unique flavor, but this was one of those days I was craving soup so badly I could not wait.
Butternut squash has one of the highest concentrations of vitamin A rivaling even potatoes. It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It also has adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus. Sweet potatoes have a similar profile to butternut squash, so put the two together and you pack a powerful punch of vitamin A. Adding spices like curry powder, turmeric and cayenne increases the antioxidant power of the soup. Ginger, garlic and coconut oil add an antiseptic, antibacterial quality and increase immune function. Lots of goodness in this soup it seems!!