Butternut Curry Soup

This is a delicious soup to serve with salad. You may substitute ground fenugreek powder for the fenugreek sprouts. Almond milk or young coconut water are good substitutes for the water.

Serves 2

Ingredients

1 cup cucumber, chopped

2 cups butternut squash, peeled and chopped

1⁄2 cup red bell pepper, chopped

1 cup pine nuts

1⁄4 cup leeks, diced

2 teaspoons fresh minced or grated ginger

11⁄2 teaspoons curry or cumin powder

1⁄4 teaspoon salt

1⁄4 teaspoon cayenne pepper powder

Water for blending

  1. In a food processor, blend the cucumber until it’s liquefied, and then add the squash.
  2. Gradually add the remaining ingredients to the food processor and blend until smooth. Add small amounts of water gradually, if needed.
  3. Let the soup sit for 15 minutes before eating, to enhance the flavor.

Per Serving

Calories: 577

Fat: 47 g

Protein: 14 g

Sodium: 311 mg

Fiber: 9 g

Curry

Curry is a blend of spices popular in Southeast Asia and India. It commonly contains warm spices, including red pepper, cumin, and turmeric, a deep orange-yellow powder with many medicinal properties.