Give your immune system some love with this immune boosting coconut curry butternut squash soup recipe. Made from pre-cut fresh or frozen butternut squash (I grabbed mine from the produce section at Trader Joe’s), raw cashews and curry powder which is packed with medicinal spices including turmeric, this delicious, anti-inflammatory soup will be your new go-to when you feel like your body needs a boost!
It’s probably safe to say that many of us are taking measures to boost our immune systems now more than ever before. I’ve been making sure to get plenty of good sleep, exercise, water and nutritious veggies, which is something I strive to always do, but supporting a healthy body and immune system is definitely at the top of my mind during the current times.
This easy coconut curry butternut squash soup is loaded with nutrient-dense foods that are medicinal for your body, and particularly your immune system.
One serving of butternut squash is roughly 87% water, which can help to keep you hydrated. Staying properly hydrated is one of the most important things you can do for your immune system.
Butternut squash is also high in beta-carotene which your body converts to vitamin A. Vitamin A is a powerful antioxidant that is highly supportive of the immune system.
Garlic contains compounds that may help your immune system to fight germs and function at its full strength.
Curry powder gives this soup its flavor kick, but it also contains turmeric, a spice with amazing anti-inflammatory properties and that will give your immune system a boost.
The good fats from the cashews and the coconut milk in this coconut curry butternut squash soup will better help your body to absorb all the vitamins and minerals in the other ingredients.
COCONUT CURRY BUTTERNUT SQUASH SOUP IS IMMUNE BOOSTING
I used pre-cut cubed butternut squash from Trader Joe’s which made this soup a breeze to prep. You can also use frozen pre-cut butternut squash which will work in this soup just as well as fresh.
This is a blended soup, which is one of my favorite ways to make soup.
I use a hand-held immersion blender so it’s a breeze to blend all the ingredients in this soup. You can also use a regular high-speed blender, but you’ll need to work very carefully if doing so since the soup will be very hot.
AND SO EASY TO MAKE
So go ahead and make this coconut curry butternut squash soup to help boost your immune system now, and add it to your go-to recipe list anytime you feel your immune system needs a boost. This recipe is just as delicious as it is nutritious!
If you try this Coconut Curry Butternut Squash Soup, be sure to share a photo and tag me @elizabethfinchwellness on social media–I’d LOVE to see how it turned out!
Immune Boosting Coconut Curry Butternut Squash Soup Recipe (Gluten-Free, Dairy-Free + Vegan)
- Immersion blender or blender
- 1/2 cup raw cashews, soaked for at least 30 minutes but up to overnight
- 1 tablespoon coconut oil
- 4 garlic cloves, chopped
- 1 medium white or yellow onion, chopped
- 1 tablespoon curry powder
- 1/2 tablespoon ground ginger
- 1 teaspoon sea salt
- 2 12-ounce bags fresh or frozen cubed butternut squash (equivalent to about 5 cups cubed butternut squash)
- 3 cups water
- 1 14-ounce can coconut milk
- Juice from 1 lime
- Soak the cashews ahead of time by placing them into a bowl and covering them with water. Try to do this at least 30 minutes before making the soup, but preferably a few hours before and they can even soak up to overnight.
- Heat a large Dutch oven or pot over medium heat, and add the coconut oil to the pot. Add the garlic and onion and sauté until the onion is translucent, about 6 minutes.
- Add the curry powder, ground ginger and sea salt and sauté just until the spices are fragrant, about 2 minutes.
- Add the butternut squash and water to the pot. Bump the heat up to medium high and bring the soup to a boil. Reduce the heat back to medium or medium-low, and let it simmer for about 15 minutes.
- Drain the water from the cashews. Add the cashews, coconut milk and the juice from the lime to the soup, and stir the ingredients well.
- Let the soup come to a simmer again, and allow to simmer for about 5 more minutes. Remove the soup from the heat.
- Use an immersion blender to blend the soup to your desired texture. (Alternatively, you can also blend the soup in a regular blender but be careful as the soup will be very hot.)