Winter Squash is such a lovely winter vegetable. Not only does it have a sweet comforting taste. But it is rich in antioxidants, and also has anti-inflammatory and insulin regulating properties. It also has several nutrients in it that are beneficial for eye health.
Winter squash (such as butternut or coquina) is primarily a complex carbohydrate so it is excellent for steady energy.
It is also rich in carotenoids (such as beta-carotene and lutein), vitamin C, fiber, vitamin B6, manganese, copper and potassium. All of which have their own important roles in the body.
This super simple recipe can be made in a big batch as per the amounts below, or you may wish to half the quantities if you wanted to make a smaller amount. This can be kept in the fridge for 2-3 days, or frozen if you wish to keep it for longer.
This soup can be enjoyed at lunch or dinner time, or even in a mug as an afternoon snack on a cold day.
1 butternut/coquina squash (peeled, deseeded and chopped into small cubes)
2 medium onions (chopped)
4 tsp medium curry powder (I use Bart’s)
1.5 litres organic vegetable stock
1/2 tsp chilli powder (optional)
2 tbsp Extra virgin olive oil
Sea salt and black pepper