This recipe was created by Lindsey Thomas, Yogin
4 servings
- 1 Tbsp. oil for sautéing
- 1 large onion, chopped (about two cups)
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 butternut squash (about 2 ½ lbs.) Peeled, de-seeded, and cut into 1 inch cubes
- 6 cup vegetable broth
- 1 Tbsp. plus 2 tsp. curry powder
- ½ tsp. of salt
- 2 Tbsp. honey
- Plain nonfat yogurt for garnish – optional
*Heat the oil over medium heat in a large soup pot.
*Add onion, celery and garlic and cook till softened, approx. 5 minutes
*Add the squash, broth, curry powder, and salt and bring to a boil.
Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes
*Remove the soup from the heat and stir in the honey.
*In two batches, puree the soup in a blender until smooth. Or if you have an immersion blender you can puree your soup right from the pot.
*Taste your soup; add any extra salt or curry powder if needed. I serve with a dollop of plain nonfat yogurt.
*The sole purpose of these articles is to provide information about the tradition of ayurveda, yoga, and meditation. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.