We’ve previously shared how eating seasonally is one way to ensure a fully optimized immune system. Here’s a delicious warming recipe that is excellent for chilly days. The inspiration for this recipe comes from the book, Ancient Wisdom, Modern Kitchen, co-authored by one of my favorite teachers from acupuncture school, Warren Sheir.
Curried Winter Squash Soup
(Makes 4 Servings)
- 4 cups Winter Squash or Butternut Squash, peeled and cubed
- 6 cups Vegetable or Chicken Stock
- 2 tablespoons Olive Oil
- 1 Medium Onion, Diced
- 2-4 teaspoons Curry Powder
- A pinch or two of salt
- A pinch or two of pepper
- Peel and chop the winter or butternut squash into 1-inch cubes. Set aside.
- Saute the diced onion and curry powder over medium-high heat until the onions are translucent (about 5 minutes).
- Add the squash and vegetable or chicken stock to the pot. Simmer until tender (approximately 10-15 min).
- Add the cooked squash, sauteed onions, stock, salt, and pepper to a food processor or blender. Puree.
- Add salt and pepper to taste.