Creamy Butternut Squash & Ginger Soup
A velvety, warming soup with roasted butternut squash, coconut milk, and a kick of fresh ginger and turmeric. The smooth texture goes down easy when your appetite is low after a tough session, while the squash delivers steady carbs and the spices help calm inflammation.
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the curry powder and ground turmeric, cooking for 1 minute to toast the spices.
Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash is very tender.
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy. Return the soup to the pot if using a regular blender.
Stir in the full-fat coconut milk, salt, and black pepper. Heat gently for a few minutes until warmed through, but do not boil.
Ladle the soup into bowls. Garnish with toasted pumpkin seeds and fresh cilantro, if desired. Serve warm, ideally with a slice of whole-grain bread for additional complex carbohydrates.
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