A Fall Soup to die for!

This is one of my staples during the cool fall months (and into winter…and possibly spring…it’s that good!). Super easy to make, and low in sugar and carbs, I’ve changed a recipe from the World’s Healthiest Food’s website to meet my own nutritional needs and also to make this recipe vegan friendly. Now, don’t let the “vegan friendly” part scare you off; this is an amazingly filling and calorie-light soup that will get you in a festive-fall mood fast! Plus, butternut squash is super high in vitamin A (you’ll get over 100% of your daily recommended intake). Vitamin A is required for the development of eyes, skin, and immune system. So it’s important.

What you need (serves 4):

·         1 medium-sized butternut squash, cubed* (about 3 cups)

·         1 large onion, chopped

·         1 TBS minced garlic

·         ½ TBS minced ginger

·         1 tsp turmeric

·         1 tsp curry powder

·         3 cups vegetable broth

·         1 cup unsweetened, light coconut milk (I like Trader Joe’s version…it’s the lightest I’ve found)

·         salt & white pepper to taste

How to make it:

1. Chop onion
2. Peel and cut squash. Just a little note here; for me, squash is incredibly hard to cut, so I’ve found that poking it with a fork a few times and then microwaving it for about 5 minutes, softens it up just enough so that I don’t lose a hand trying to cut it up J  
3. Heat 1 TBS broth in medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
4. Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
5. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full or it might explode all over your kitchen (don’t ask how I know, I just do). Blend until smooth adding more broth as needed. Season to taste with salt and white pepper.

Check out these amazing nutrition stats:

Calories: 88 kcal

Fat: 1.3 grams

Protein: 3 grams

Carbs: 17 grams

Fiber 3 grams

Sugar: 4.5 grams