Clean Creations: Indian Curried Butternut Squash Soup

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

Happy Monday, everyone! It’s my favorite time of year. The mornings are crisp and alive with energy, college football has taken to the airwaves, and squash is in season!

Squash has an abundance of health benefits including generous amounts of dietary fiber, potassium, vitamin B6, vitamin C, and beta-carotene (which our bodies convert to vitamin A). Beta-carotene is an antioxidant that helps lower the risk of developing cardiovascular disease, eye infections, oral cavity cancer, lung cancer, and it could even slow down cognitive decline.

Beyond these benefits, squash's velvety texture and succulent flavor make for the perfect addition to any autumn meal. My neighborhood farmer's market has loads of butternut squash right now, and I encourage you to snatch them while you can. 

Clean Creations: Indian Curried Butternut Squash Soup
Serves 4
Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients

• 1 large butternut squash
• 1 tablespoon butter
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh ginger
• 2 cloves garlic
• ½ teaspoon crushed red pepper
• 1 teaspoon curry powder
• 1 tablespoon light brown sugar
• 1 ½ cups low-sodium chicken broth
• 1 cup light coconut milk
• Handful chopped green onion for garnish

Directions

1. Heat oven to 425 degrees.
2. Slice butternut squash in half and deseed. Spread 1 tablespoon soft butter over tops of squash. Sprinkle salt and pepper over each surface.
3. Roast until tender (skin side down) until fork inserts easily, about 1 hour. Once tender, let halves sit on wire rack to cool.
4. Sauté ginger and minced garlic in olive oil. Add crushed red pepper after 1 minute. Cook for 2 minutes and spoon in squash. Add curry powder. Cook for 10 more minutes.
5. Add 1 ½ cups chicken broth. Bring to a boil, then lower heat and simmer for 15 minutes, mashing and stirring every couple minutes.
6. Add brown sugar and simmer 5 more minutes. Add coconut milk and let simmer for 10 more minutes.
7. Use an immersion blender or food processor to puree soup in batches until smooth. If you’re using a food processor, you can remove the small pour lid from the top and cover it with a kitchen towel while blending. This will allow the steam to escape and prevent the lid from popping off.
8. Pour into bowls and garnish with green onion and a drizzle of coconut milk.

Feel free to add any other toppings like a dollop of Greek yogurt, toasted pumpkin seeds, or croutons.

Enjoy and have a fabulous week!

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Meet Jocelyn:

Hi there! My name is Jocelyn Spurrier and I am thrilled to be a Starr Struck contributor. I was born in Washington, D.C., raised in Snellville, Georgia, attended the University of South Carolina in Columbia, South Carolina, and have lived in California, North Carolina, and Colorado since graduating college in 2012. I moved to New York City in August and couldn’t be more excited to put down roots in the East Village.

I believe cooking is a creative process. Working with wholesome ingredients in their simplest forms has always been a source of happiness and satisfaction for me. The best diet is a flexible diet and healthy eating does not have to mean boring eating. 

I eat loads of fresh produce, lean meats, Greek yogurt, and am a lover of all sauces (curries, pesto, dressings, dips, salsas, seriously all sauce). My goal is to encourage others to eat foods that will restore your body and contribute to living a well-balanced and mindful life.

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Thanks for sharing this amazing Clean Creation with us, Jocelyn! It sounds incredible. I only hope I can pull it off ;) 

Connect with Jocelyn on Instagram for lots more delicious recipes + food photography that will make you drool...

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