There is nothing I love like a good soul warming soup. They are so easy to make and pretty easy to clean up after. I like to make weekly jumbo-sized pots of soup and pack the leftovers in Ball jars to easily take on the go with me for lunch throughout the week. The best part of this Root Down Curried Squash soup is the fact that all the ingredients are readily available at your local farmers market and the ingredients pack a serious punch of nutrients and health benefits. Here's a little insight on why you should love these Indian spices: Both tumeric and red curry are known for their anti-bacterial benefits as well as the ability to fight inflammation, cancer, MS and Alzheimers. Tumeric root also helps ward off depression and aids in weight loss. Really, what's not to like about it?? Next time you are feeling a bit under the weather or just want to ward off the cold, cook up this soup and enjoy!
2 medium or 1 large squash of choice (I use delicata, because that's what we have in the garden)
1 large yellow onion
3 large carrots
3 stalks celery or 1 small celery root
4 cloves garlic
3"-4" fresh ginger
1 medium sweet potato
salt & peper to taste
1/2 teaspoon tumeric
1 tablespoon red curry powder
1. Chop garlic, onion, and ginger
2. Chop carrots and celery or celery root
3. Peal and cube the squash and potato (make 1/2" cubes).
4. Coat soup pan with thin layer of olive oil. Turn heat to medium. Once the oil is warm, place garlic, onion and ginger in the pan. Allow for them to cook until the onion is translucent. (about 5 minutes).
5. Place carrots and celery into the pot. Mix ingredients and let simmer for 3 minutes more.
6. Generously salt and pepper the current ingredients.
7.Place squash and potato in the pot.
8.Fill the pot with just enough water that the ingredients are all covered.
9.Bring pot to a boil. Once it is boiling, reduce heat to low. Cook about 20 minutes, or until you can easily put a fork through the squash.
10. When squash is soft, blend the ingredients fully, using either an immersion blender or a standing blender.
11. Once thoroughly blended add in tumeric and curry. Mix well. Salt and pepper to personal taste.
12. Top with grain or seeds if desired. I prefer spouted quinoa or farro with sunflower seeds.