Curried Butternut Squash Soup
Ingredients
- 3 Cups butternut squash (peeled, seed removed and cut into chunks)
- 1 cup sweet potao (peeled, seed removed and cut into chunks)
- 1 apple (cut into chunks)
- 2 Stalks celery (cut into pieces)
- 1 Small onion (chopped)
- 1 cup peppers (chopped ( I used red and yellow))
- 1 Tsp curry powder
- 1 Tsp turmeric
- 1 Tsp cayenne pepper
- 1 Tsp salt
- 4 Pods garlic
- 1/2 Inch ginger
- 1/4 cup dill (chopped)
- 2 Tbsp coconut oil
- 2 Cups vegetable stock
Directions
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| Microwave or cook all the veggies and apple in one cup of veggie stock for 5 -7 minutes till soft |
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| Puree in a blender or food processor till smooth |
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| Heat oil, add spices and cook for 1 minute. Add pureed mixture and salt and cook for 10 minutes. Add fresh dill. Grate ginger and garlic into soup and cook for 2 minutes before you take it off the stove. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!