Curry Butternut Squash Soup

If I had to choose just one thing to eat for the rest of my life, it would probably be soup. The ultimate comfort food, it can lift your spirits and envelop you in a warm embrace, like a well-loved blanket. It goes down easily and nourishes both the body and soul.

This smooth, bright, and visually appealing soup is chock-a-block full of cancer-fighters. For example, curry is known for its anti-inflammatory properties, which are key to combating a wide array of illnesses, including cancer. Squash is rich in vitamins A and C, powerful antioxidants that inhibit the proliferation of cancer cells and tumor growth, as well as enhance immune function (Laura Pensiero, et. al., The Strang Cookbook for Cancer Prevention, 1998, pg. 12). Onions and garlic are part of the allium family and contain cancer-suppressing agents. These compounds increase toxin-eliminating enzymes in the liver that sweep cancer-causing chemical substances out of the body, and increase the activity of certain immune system cells (Kimberly Mathai, The Cancer Lifeline Cookbook, 2004, pg. 6). I also add two cups of apples, which are rich in phyto-nutrients and antioxidants, plus full of vitamin C and B6, too. I love their hint of sweetness—never overpowering, and just enough to balance the stronger flavors.
For such a seemingly simple dish, soup is a nutritional powerhouse that should be savored often. Filled with goodness, it’ll soothe your friend or loved one and put her on the path to wellness.

You’ll need:

  • 6 cups of water
  • 3 Knorr’s vegetarian stock cubes
  • 6 to 7 cups of peeled, cubed butternut squash
  • 2 cups of peeled, chopped apples
  • 1 cup of chopped onions
  • 4 cloves of minced garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons of ground curry
  • 1 can of evaporated milk (12 ounces)

1)  Boil squash and apples in vegetable stock until very soft.

2)  Sautee onions and garlic in olive oil until soft.

3)  Remove the squash and apples from heat and add onions, garlic, curry, and evaporated milk.  Once cooled a bit, use an immersion blender or regular blender to puree.

Yields 10 cups

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