Curried Butternut-Apple Soup Recipe
This creamy, dreamy soup reduces nausea, protects you from memory loss, cancer & aging. The ingredients protect your brain, your heart, and boost your immunity. What’s not to love? Oh, and it tastes amazing!
I whipped this up quickly one day after baking butternut squash and needing a plan for it.
Enjoy it with some nourishing protein. It tastes great with my lightning quick pecan kale quesadilla,or a festive salad (check out some ideas here).
Turmeric gives curry its bright golden hue. Turmeric is beneficial to people with these conditions: dementia, Alzheimer’s, cancer, heart disease. I should write a post about this amazing spice!
Roast the butternut squash in advance so that you can easily scoop the cooked flesh out.
If you don’t have butternut squash, use carrots. I estimate that 7-10 medium-large carrots would work, but this is just a guess. Results are not guaranteed, but the risks are low. Go for it, Tiger. Improvise!
Ginger has demonstrated that it can significantly improve nausea, vomiting & motion sickness. In studies, it’s been shown to reduce tumor & cancer cell growth, as well as controlling inflammation.
Don’t peel your apples! Almost all of the antioxidants, and more than 2/3 of the fiber, are contained in the peel. Apples are a rich source of phytochemicals, (like chlorogenic acid and catechins); carotenoids (such as beta-carotene); and flavanoids (like phloridzin and quercetin). All of this is powerful for fighting heart disease, cancer, and weight. Apples also appear to help protect against memory loss.
January is soup month! Here’s a delicious recipe. I whipped this up quickly one day after baking butternut squash and not really knowing what to do with it.
This creamy, dreamy soup reduces nausea, protects you from memory loss, cancer & aging. Try it! http://ctt.ec/9adpQ+ @FrancesLArnold
Curried Butternut-Apple Soup
- 1 medium roasted butternut squash
- 1 large apple or ripe pear, peeled and diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1-1/2 tsp dried ginger
- 4 cloves garlic
- 2 cups apple juice
- 1-1/4 cups milk of choice
- 1 tablespoon curry powder
- 3 cups vegetable broth or bone broth
- 2 teaspoons salt
- Pepper, to taste
In a large saucepan set over medium heat, sauté onion and apple or pear in oil for about 5 minutes. Add the ginger, garlic, and curry, and stir for 1 minute more.
Scoop butternut squash flesh from shell. Combine remaining ingredients and bring the mixture to a gentle boil. Quickly reduce the heat. Cover and simmer lightly until ingredients are soft.
Pureé in a blender. Adjust consistency, if needed, with more broth or milk. Adjust seasonings if desired. Serve with crusty bread or a dollop of plain yogurt.
Prepare this soup a day ahead of time. The ingredients will improve their flavor with a little more time to mingle.
Recipe inspired by PCC Natural Markets and www.jubileefarm.org