Curry Butternut Squash Vegetable Soup
Incorporating butternut squash to your soups in the winter can help improve the immune system, the cardiovascular system, and the skeletal system. Butternut squash has vitamin A, vitamin C, potassium, magnesium, iron, and fiber. Due to its minerals and vitamins, it keeps the eyes and bones healthy. It has low calories which helps aid weight loss. Not only does it help you lose weight, but it also protects the brain, lungs, and builds new blood cells. In addition, it lowers blood pressure, regulates sugar levels, and prevents asthma.
The
health benefits of butternut squash are endless. It is not too sweet. The flavor
is like sweet potatoes. If you like sweet potatoes, you will enjoy making this
soup for yourself and for your family. Here is the recipe for making this curry
butternut squash and vegetable soup.
Ingredients:
1 Butternut Squash
1 Red Bell Pepper or any other color
2 Yucca Roots
1 Green Cabbage
1 Cauliflower
Coriander Leaves
9 Carrots
1 Lemon
Curry Powder
Chicken Bouillon
First, wash all the vegetables. Second, peel the carrots and chop the carrots in small pieces. Third, peel one butternut squash and remove the seeds. Next, slice the squash into small cubes. Continue peeling and slicing the yucca root. Cut one bell pepper and remove the seeds. Then, slice the bell pepper into small pieces.
After that remove the leaves of the cauliflower and cut the cauliflower in half. Carefully, take off each floret. Then, cut the cabbage in half and remove the leaves. Remove the stems of the coriander and place the leaves in a bowl. In one big cooking pot, cook the cabbage, bell peppers, and carrots in water.
Then, in a small cooking pot, cook the yucca root in water. Also, cook the butternut squash in a small cooking pot with water. Once the yucca root is soft, remove the yucca root and add it to the big cooking pot. Then, add the cauliflower in the big cooking pot. Continue cooking the butternut squash in the small pot with water.
Add two chicken bouillons and two teaspoons of curry inside the big cooking pot. Stir the vegetables slowly with the bouillons and the curry. Last, add the coriander leaves to the vegetables. As soon as the butternut squash is tender, turn off the stove. Wash one lemon and slice it.
Place several bowls and serve the butternut squash with the rest of the vegetable soup. Finally, place the lemon slices on the side before serving the vegetable soup. You can also add more coriander with the soup. This soup serves about 4 people or more. Here are more resources about butternut squash.
9 Carrots
1 Lemon
Curry Powder
Chicken Bouillon
First, wash all the vegetables. Second, peel the carrots and chop the carrots in small pieces. Third, peel one butternut squash and remove the seeds. Next, slice the squash into small cubes. Continue peeling and slicing the yucca root. Cut one bell pepper and remove the seeds. Then, slice the bell pepper into small pieces.
After that remove the leaves of the cauliflower and cut the cauliflower in half. Carefully, take off each floret. Then, cut the cabbage in half and remove the leaves. Remove the stems of the coriander and place the leaves in a bowl. In one big cooking pot, cook the cabbage, bell peppers, and carrots in water.
Then, in a small cooking pot, cook the yucca root in water. Also, cook the butternut squash in a small cooking pot with water. Once the yucca root is soft, remove the yucca root and add it to the big cooking pot. Then, add the cauliflower in the big cooking pot. Continue cooking the butternut squash in the small pot with water.
Add two chicken bouillons and two teaspoons of curry inside the big cooking pot. Stir the vegetables slowly with the bouillons and the curry. Last, add the coriander leaves to the vegetables. As soon as the butternut squash is tender, turn off the stove. Wash one lemon and slice it.
Place several bowls and serve the butternut squash with the rest of the vegetable soup. Finally, place the lemon slices on the side before serving the vegetable soup. You can also add more coriander with the soup. This soup serves about 4 people or more. Here are more resources about butternut squash.
https://www.healthline.com/nutrition/butternut-squash#bottom-line
Health Benefits of Butternut Squash:
https://www.webmd.com/food-recipes/butternut-squash-health-benefits
The Health Benefits of Butternut Squash:
https://www.bbcgoodfood.com/howto/guide/health-benefits-butternut-squash
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