Coconut Curried Yellow Squash Soup (Paleo / Vegan)
Happy Thanksgiving! A bowl of warm soup is sure heart-warming. Creamy curry flavored golden-yellow squash is smooth, thick and nutritious. This gloriously colored soup is a perfect comfort food for the winter season to warm you up. You don't want to miss this deliciously asian flavored, soothing and aromatic soup. I got inspired with a Thai butternut squash soup and came up with my all time favorite Madras curry powder with it's right flavors to accompany the rich yellow neck squash soup.
Soups are good for your soul, especially when infused with coconut milk that gives the silky richness blended subtly with the spices as flavor booster. Turmeric is one of the main ingredient in curry powder. It's powerful dose of antioxidant and iron makes this soup good not only for your soul but for your body as well.
Build your base, add your spices and blend it up. It's that simple to cook at ease in your pressure cooker, insta-pot or slow cooker. This hearty soup fills your home with its aroma in just 10 minutes. A great way to sneak in veggies for picky eaters. Low calories, low fat, high fiber along with it's vitamins intact is sure to soothe your lungs during this winter season. You can't go wrong with this healthy light meal option or serve as a starter for a fall gathering like today's Thanksgiving dinner!
Saute your squash for a few minutes to get it slightly caramelized. Stir in your ingredients and let cook. use an immersion blender to puree this soup as it tends to be a little safer when working with hot soup. If using a regular blended, remember to set aside to cook before your puree it. Please check the notes and tips for more details.
A warm bowl of squash soup along with lightly toasted baguette go together like they were made for each other- which, really, they were. Grab a bowl of warm soup and cozy up to enjoy while you get hydrated!