Maple Squash Soup

This Maple Squash Soup combines the sweetness of roasted squash with the rich, earthy flavors of Indian spices, creating a comforting dish perfect for any season. The addition of maple syrup adds a unique twist, making it both nutritious and delicious.

Ingredients

• Butternut squash - 400 grams, peeled and cubed
• Coconut oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Vegetable broth - 500 ml
• Maple syrup - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Coconut milk - 100 ml

Steps

1. Preheat your oven to 200°C (400°F).
2. Toss the cubed butternut squash with 1 tablespoon of coconut oil, salt, and pepper, then spread it on a baking sheet.
3. Roast the squash in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
4. In a large pot, heat the remaining tablespoon of coconut oil over medium heat, then add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent, about 5 minutes.
5. Stir in the curry powder and cinnamon, cooking for an additional minute until fragrant.
6. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 5 minutes.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches.
8. Stir in the maple syrup and coconut milk, adjusting seasoning with salt and pepper to taste.
9. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and skin health.
• High in fiber, promoting digestive health and satiety.

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