(I prefer to use all organic ingredients, and local, if possible.)
1 medium butternut squash (peeled and cubed)
2 Medium garnet yams (peeled and cubed)
2 large cloves of garlic
2 teaspoons chopped fresh ginger
1 small onion-sweet or yellow, sliced
1 heaping tablespoon of your favorite curry powder
2 tablespoons of coconut oil
1 teaspoon pink himalayan salt. (sea salt works too).
- Add one tablespoon coconut oil to a 5 QT pan, sauté the onions and ginger on medium.
- When the onions start to turn golden brown, add the garlic. If the onions and or garlic start to stick and get too brown, add water and take the pan off of the heat.
- Add squash and garnet yams.
- Add the curry powder.
- Add water until the ingredients are covered. This filled the pot to about 3-3.5 QTS. Jut enough to boil the ingredients.
- You can always add more liquid later if the soup it too thick.
- Place the lid on and boil on Medium/High for 30 min, or until the yams are tender and start to fall apart.
- Allow the ingredients to cool a while before you attempt to blend the soup. A food processor works as well, I prefer the blender because it makes for a creamier soup.
- Add in the rest of the coconut oil, dividing it between blender batches. This will make the soup extra creamy and flavorful.
- You will have to do a few batches. Taste each batch to see if you need to add anything - salt, more curry, ginger powder, pepper....whatever your taste buds are calling for.
- Reheat in the pan if necessary, on med/low.
- Invite your friends over and serve in your favorite soup bowls!
- If you would like to make this an entire meal, you can pour the soup over rice, tofu, and steamed vegetables.
Butternut squash is stacked with Vit. A! (Antioxidant superhero.) It also has a good amount of Vit. C, potassium, iron and manganese. It is also rich in Vit B complex.
Garnet Yams are among the healthiest in the potato class. They are also stacked with Vit. A, and other essential nutrients such as Vit C, potassium (more than bananas), beta-carotene, Vit. B's, phosphorus and fiber. Adding the coconut oil in the soup helps with the nutrient uptake, as a lot of nutrients are fat soluble.
Ginger has a plethora of health and medicinal benefits. It has anti-inflammatory properties, helps with indigestion and also nausea, lowers blood sugar levels, reduces risk of infections AND has anti-cancer properties.
Here's to your health!