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Curry Squash Soup
Some words that describe Autumn best are spices, warmth, hearty, and subtly sweet. That must mean that this soup is basically Fall in a bowl! Using the veggies that are typically ready around this time of year and the spicy, intricate flavors of curry, you have an amazing soup for when the weather is just beginning to become brisk and chilly.
Prep Time: 00:15
Cook Time: 00:30
1 teaspoon oil of choice
1 yellow onion, sliced
1 cup mushrooms, chopped
3 garlic cloves, minced
1 yellow squashed, quartered and sliced
1 zucchini, quartered and sliced
1/2 butternut squash, peeled and cubed
4 cups vegetable broth
1 can coconut milk
2 tablespoons peanut butter slurry (pb + a bit of water to help dissolve it)
1 1/2 tablespoons salt
2 tablespoons coconut sugar
1 juice of lime
1/2 teaspoon paprika
1 teaspoon chili powder
2 teaspoons tumeric
1 teaspoon yellow curry powder
pinches of nutmeg and cinnamon
1Heat a large soup pot over medium high. Sautee the onion, mushrooms, and garlic in the oil until the onion begins to become translucent, about 1-2 minutes.
2Add in the yellow squash, zucchini, and butternut squash. Use a wooden spoon to mix everything together.
3As soon as everything is incorporated, pour in the broth and coconut milk. Mix well, allowing it to simmer before adding the peanut butter slurry. Sprinkle in the salt and coconut sugar and squeezes of lime. Stir once again.
4Add in all of the spices and mix well.
5Reduce the heat to low and allow everything to simmer for 20 min.
6Enjoy immediately over rice and top with crushed peanuts!
Add cubed tofu for an extra protein boost! This is very mild! While there are lots of spices in it, it is not very spicy/hot. Sriracha will do the trick! Add more coconut sugar if needed. I like this soup a little more on the sweet side, but feel free to add in how you see fit.
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