IN THE PRESS: This recipe was featured in Natural Awakenings Magazine in 2021

This is one of the easiest soups you’ll make. Like most of my soups, I included turmeric and ginger- the two anti-inflammatory super-spices. Soups are a great vehicle to include these spices in your diet. Your body is sure to thank you!

Ingredients

• 4 cups chopped and peeled butternut squash (Time saver- buy pre-cut butternut squash)
• 4 tbsp Thai red curry paste
• 4 cups vegetable broth
• 1 Tbsp fresh ginger, finely chopped
• 1 Tbsp dried turmeric
• Black pepper
• Salt
• 1 can coconut milk
• 1 Tbsp coconut oil, avocado oil, or olive oil
• 3 heads of baby bok choy, chopped
• 1 Tbsp lime juice
• Protein of your choice- cooked chicken, cubed organic tofu or shrimp

Instructions

1. Combine the squash, curry paste, and vegetable broth in a large saucepan over medium-high heat. Bring to a boil. Reduce to a simmer and add turmeric, black pepper, and ginger. Cook until squash is tender, approximately 15 minutes.
2. Remove from heat and let cool. Add the can of coconut milk. Transfer to a blender or use an immersion blender to puree. Add salt to taste.
3. In a separate skillet, heat oil on the stove top over medium heat. Add bok choy and lime juice and reduce heat to low. Cook for 5 minutes.
4. Add cooked bok choy to the soup.
5. Add protein of your choice to the soup. Enjoy!