Could your body use a healthy winter cleanse? Whip up a pot of Chef Kyle’s detox butternut squash soup. It’s so warm and satisfying, you may mistake it for comfort food.
Detox Butternut Squash Soup
MAKES – ½ gallon (64 oz)
- 1-2 butternut squash, whole fresh
- 4-6 cups vegetable broth or water
- 1 cup yellow onion, diced
- 2 tablespoons ginger, peeled & chopped
- 1 tablespoon garlic, peeled & chopped
- 1 tablespoon thyme, fresh, chopped
- 1 tablespoon basil, fresh, chopped
- 1 tablespoon maple syrup
- 1 teaspoon turmeric
- 2 tablespoons curry powder
- Salt and black pepper, to taste
- Extra virgin olive oil, as needed
- Preheat oven to 425 degrees.
- Cut squash in half and scoop out seeds. Then coat with olive oil, salt and pepper.
- Bake in oven, cut side down, for 25-30 minutes.
- When fork tender, remove from oven. Scoop out meat and discard the skin.
- In a large soup pot, on high heat, add a small amount of oil. Then sauté the onions and garlic for 3 minutes.
- Deglaze the pot with broth or water.
- Add the remaining ingredients. If too thick, add more liquid.
- Reduce heat to medium-low and simmer for 30 minutes with lid on.
- Remove from the heat. Puree using a kitchen blender or handheld blender. Add 1-2 tablespoons of extra virgin olive oil while blending.
- Pour into serving bowls and season to taste. Top with garnish if desired.
Mix the following ingredients in bowl with a splash of extra virgin olive oil. Season with salt and pepper.
- Pumpkin seeds
- Parsley leaves
Butternut squash comes in all different sizes. Adjust your liquid depending on what size squash you select. Not a curry fan? Omit it.
From the kitchen of Chef Kyle Williams.