Red Curry Squash Soup with Bok Choy
By Sarah Axtell, ND • February 17, 2017
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 includes these spices in your diet. Your body is sure to thank you!
- 1 butternut squash, diced (or time saver- buy the pre-cut bags of squash), about 4 cups
- 4 tbsp Thai red curry paste
- 4 cups vegetable broth
- 1 Tbsp fresh ginger, finely chopped
- 1 Tbsp dried turmeric
- Black pepper
- 1 can coconut milk
- 1 Tbsp coconut oil
- 3 heads of baby bok choy, chopped
- 1 Tbsp lime juice
- Protein of your choice- cooked chicken, cubed organic tofu or shrimp
- 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.
- 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.
- In a separate skillet, heat coconut oil on the stove top on medium heat. Add bok choy and lime juice and reduce heat to low. Cook for 5 minutes.
- Add cooked bok choy to the soup.
- Add protein of your choice to the soup. Enjoy!
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.