Healthy recipe: Squash soup


Even though autumn has been with us for a couple of weeks now, a few days ago I decided to do something to celebrate this season: I’ve made squash soup. Now let me tell you one thing: squash soup is, for sure, created in heaven. Not only does is taste very good, it’s also tremendously healthy. Squash contains iron (one of the most abundant metal, that’s why many people are iron-deficient), minerals: magnesium, potassium and calcium (essential for, inter alia: healthy functioning of the organs), fiber (digestion), vitamin A, C and E (strong antioxidants. Immunity boosters.) and it has a low number of calories. Also a good thing to emphasize is that it stabilizes your blood sugar levels and helps controlling the ‘sugar cravings’.

Good thing about making soup in particular, is that you can basically throw anything in it to make it work (please don’t take this too literally), so don’t get too precise with the measurements and just.. you know.. go with the flow, feel free and enjoy making your autumn squash soup. Here we go! You’ll need:

  • 1 squash (the biggest you can find)
  • 2 carrots
  • 1 red onion
  • 1 red and 1 yellow paprika
  • 1 large leek
  • 1 big fennel
  • coriander
  • 4 cloves of garlic
  • freshly ground black pepper, sea salt (I use celtic salt) and a pinch of cayenne pepper
  • 2 teaspoons curry powder
  • unsweetened coconut oil
  • 1liter water
  • extra virgin olive oil

1. Chop all the vegetables (don’t be too precise with the size).

2. Throw the chopped carrots, onions, paprikas, leek, fennel and garlic into a large saucepan and cook them with some unsweetened coconut oil for about 5 min.

3. Add the pepper, salt, cayenne pepper and the curry powder. Stir very well ( while doing so, don’t forget to smell the good.)

3. Add water and the deseeded and cut into chunks squash.

4. Let it all cook for about 10/15 min. (until the squash is soft).

5. Use a hand blender to turn your soup into a smooth purée.

6. Pour your soup into a nice bowl and top it off with some freshly chopped coriander and some extra virgin olive oil.

All you have to do now, to complete this recipe, is give yourself an applause for making this delicious soup from scratch.
Bon appétit and happy autumn!

P.s. Don’t panic when you notice that your soup is a bit too watery. You can always add a little bit of (buckwheat) flour too thicken it all up.


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