Meatless Monday: Butternut Squash Apple Curry Soup

I had every intention of actually getting this post up on Monday, the one day during the week that I commit to making a vegetarian dinner for our family. But an interesting opportunity came up that changed up my plans at the last minute. I found out that a local chiropractor was showing the documentary “Doctored” so of course I needed to take advantage of the opportunity to socialize with some of my fellow health nuts!!

Overall, I liked the movie and found some of the facts presented to be very eye-opening. For example, did you know that “although the U.S. makes up only 5% of the world’s population, we consume over 50% of all the world’s pharmaceutical drugs?” I think that is shocking!

The movie is centered on the chiropractic profession and their struggle against “big business” and the American Medical Association. Although I felt like the movie lost focus near the end, they still managed to make the point that there are very effective alternative treatments available for many of the pains and illnesses that plague us. Whether your medications and current approach aren’t working, or you would like to explore an alternative to prescription drugs and surgery, it is important to educate yourself of other options besides our traditional Western medicine. Our family, personally, has had amazing success with chiropractic care. I won’t go into too much detail here, but years ago, we successfully treated our daughter’s asthma diagnosis through chiropractic adjustments. I am a firm believer in the healing energy within our own bodies.

It was incredible to see the examples of cases they presented where debilitating chronic pain was resolved through something as simple as chiropractic adjustments as well as proper diet and nutrition.

Proper nutrition….my favorite subject.

So lets get going with this healthy vegetarian-friendly soup! Its Butternut Squash Apple Curry soup based off of this recipe from one of my favorite classical chefs, Ina Garten, better known as the Barefoot Contessa.

I first made this recipe because I wanted to experiment with curry powder in a recipe after learning some of its health benefits. Curry powder is a mixture of spices including turmeric and curcumin. Turmeric has been found to reduce inflammation of the joints. Some studies suggest that turmeric may also help protect us against cancer, heart disease and even Alzheimer’s disease. Studies done at one of the world’s most renowned cancer centers, MD Anderson Center in Texas, have shown that curcumin seems to turn off genes that can trigger the onset and spread of breast cancer. It also shows some promise, in a handful of patients, in stabilizing pancreatic cancer. Who knew all of that power was there in a little spoonful of spices???

I like to start this recipe ahead of time by roasting a butternut squash the night before I plan to make the soup (usually while our dinner is cooking or afterwards, while the oven is still hot). Slice the squash in half and remove the seeds. Brush a little olive oil on the cut surfaces and place it cut-side down on a baking sheet. Roast at 350 degrees for an hour (up to an hour and a half depending on size), until the squash is golden and soft. Once it has cooled, scoop the flesh of the squash from the skin and store it in the refrigerator until you are ready to proceed with the soup. The soup comes together quickly after the squash has been roasted!

Next, saute a chopped onion and 2 tsp. of curry powder in olive oil, grass-fed butter, or ghee. If it starts to dry out, add a little bit of vegetable stock – this is a great way to cut back on the amount of butter and oil used.

After about 10 minutes, add in 2-3 peeled, cored, and chopped apples and 2 cups of vegetable stock. Let this simmer for about 8 minutes until the apples are soft.

Add in the roasted and peeled butternut squash, 1/2 tsp. kosher salt and 2 cups apple cider. To get the right taste, be sure to use cider and not apple juice.

Mix to incorporate everything and let this cook for a few minutes until the squash is heated.

Puree with an immersion blender and adjust seasonings to taste.

If you want it spicier, add more curry. If it doesn’t taste sweet enough to you, add a bit more apple cider. The flavor of the soup can vary quite a bit based on the size and flavor of the apples and squash. Also, you can adjust the thickness of the soup to your liking by adding more broth, cider, or even water. When I reheat this soup for lunch later in the week, I always need to thin it out more with about half a cup of liquid.

Paired with some good bread and a salad of mixed greens, pears or apples, red onion and toasted nuts, it makes a great vegetarian lunch or dinner and is a great use of seasonal produce.

Butternut Squash Curry Soup

Recipe adapted from here

Ingredients

1 large butternut squash (roasted ahead of time, cut-side down on a baking sheet at 350 degrees for about an hour)

1 sweet onion, chopped

2 tsp. olive oil, butter, or ghee

2 tsp. – 1 T. of curry powder, depending on how spicy you want it

2-3 apples, peeled, cored, and chopped

2 cups vegetable stock (optional, can just use water)

1/2 tsp. sea salt or to taste (adjust as necessary)

fresh ground black pepper

2 cups good quality apple cider

Directions

Roast butternut squash ahead of time. Cool and scrape squash from peel.  This can be done 1-2 days in advance and kept in the refrigerator.

Heat a dutch oven or stock pot over medium heat. Add olive oil and/or butter to pan. Saute chopped onion and curry powder for about 10 minutes, until onions are soft and translucent. If onions begin to stick, add a splash of vegetable stock or water to the pan.

After 10 minutes, add peeled, chopped apples, cooked butternut squash and 2 cups of water or vegetable stock and simmer covered over low heat for another 10 minutes.

Remove from heat. Add 1 cup of apple cider, 1/2 tsp. salt and some fresh ground pepper and puree with an immersion blender. Alternatively, you can puree the soup in a blender in batches. Add up to an additional cup of apple cider. Taste and adjust seasonings as desired. This soup tastes better after it sits and flavors have developed.