Yes, yes, Whole30 is now over and “treat yo’ self” was my mantra yesterday as I reintegrated some of the forbidden food groups back into my diet. As you may have guessed though, this blog is not the work of a moment, so I shot today’s recipe over the weekend while I was still in the throes of the tiger blood lifestyle.
As with all of my recipes, I wouldn’t be sharing this if it wasn’t delicious. It just happens to be health-conscious and comprised of whole foods. I will definitely make this again before winter is through.
This Whole30 Curried Butternut Squash Soup has a beautiful velvety texture, lots of flavour and a spicy kick.
A lot of people who I’ve talked to about Whole30 (I know you’re wondering, “is there anyone you HAVEN’T told about it?) have said they don’t think they would be able to do it. The diet seems too restrictive and they would just end up not eating or breaking entirely.
I’m going to post a comprehensive “How to Succeed at Whole30” post that outlines what I experienced, what I learned, everything I ate and how I set myself up for success. Of course, it goes without saying, this isn’t for everyone and you should consult a doctor or registered dietitian before making any dramatic changes to your diet. I just want to contribute my two cents to the conversation and provide some practical support for anyone who DOES want to give it a try and maybe hit the reset button on their food habits.
Stay tuned for that post next week.
In the meantime, make this soup and consider how eating for your health doesn’t have to be bland.
Whole30 Curried Butternut Squash Soup
- 1 tbsp coconut or avocado oil
- 2 medium shallots diced
- 2 cloves garlic minced
- 6 cups peeled & chopped butternut squash 1 small butternut
- 1 pinch each sea salt + black pepper
- 1 1/2 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp ginger
- 1/4 tsp ground cinnamon
- 1 14 oz can coconut cream, substitute full fat coconut milk if you can’t find coconut cream
- 2 cups vegetable broth
- 1-2 tsp Whole30 compliant hot sauce, to taste
- pumpkin seeds
- hot sauce
- chopped cilantro leaves
- coconut cream
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Heat a large pot over medium heat.
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Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
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Add butternut squash and season with salt, pepper, curry powder, ginger, cumin, coriander and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
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Add coconut milk, vegetable broth and hot sauce (optional – for heat).
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Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
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Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.
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Taste and adjust seasonings, adding more spices or salt as needed.
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Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.
Recipe adapted from: Minimalist Baker. “Curried Butternut Squash Soup.” Minimalist Baker. October 2019.
