Curried Squash Soup – Your Jiggly Bits Won’t Wobble

Assorted Squash

Squash & Zucchini Harvest

Curried Squash Soup (Serves Two)

2 Summer Squash or 2 Zucchini or 1 of Each
2 Tbsp. Olive Oil
1 Tbsp. Yellow Curry Powder
1 tsp. Cumin
½ tsp. Salt
4 cups Water

Wash your squash and slice.  Heat oil in a medium sized pot.  Toss in veggies.   Saute until tender but not mushy.  Add spices, heat through slightly until fragrant.   Heating dried spices release their oils.   Add water and simmer for five minutes.   Put mix into blender and puree.   Before blitzin’ hold the lid ajar so that your soup doesn’t explode out the top! Serve immediately.  

Top with a little grated cheese or a drizzle of walnut oil.

This soup is so divine that you know you’re dining on all goodness. Treat your body like the temple that it is!



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