Friday, November 1, 2013

Fall FEAST: Curry Squash Soup Recipe


Happy Fall! 
It's that time of year again, where we are like heat seeking missiles for warm, comforting, spiced foods. Well, GOOD news is you can create healthy versions of all of them with full flavor! 

Curry Squash Soup: 
AND just for reference, here is a handy squash quide, I NEVER seem to know what I am buying. "Is this the orange one? Or the gold one? Oh... stringy?...hmm...."




In this batch of soup, I used Buttercup. It was PERFECT! 
What you need:
4 Cups Squash 
4 cups chicken broth 
2 apples
1 cup chopped onion 
3 tsp Curry powder 
2 tsp nutmeg 
Greek Yogurt 

What to do: 
Get out your blender, a large sauce pan and 2 mixing bowls. 
Bake 1 medium to large Butter Cup squash, halved or quartered in the oven at 350 for 45-50 min or until soft. Shave off skin and then chop squash into bite size pieces, measure out 4 cups. 



Peel, core and chop 2 apples and lightly warm in a fry pan. Also sauté 1 Cup of chopped onion. Slowly add apple, onion and squash into the blender with the broth, this will be done in 2 batches. in each batch as it blends, sprinkle in 1.5 teaspoons of curry (or 3 total, and slightly less if you don't want it as spicy) and 1 teaspoon of nutmeg(2 in total)so as to evenly blend the spice. When batch one is liquified, add to sauce pan on low heat to mix flavors, add batch two when complete. 




Add a dollop of fat free greek yogurt and nutmeg on top and enjoy! More fall recipes to come this weekend/week and a recap of my last Figure show, the 2013 Northern States Natural Classic, hosted by the NANBF!





3 comments:

Kevin Dass said...

hi Mary, i think you gotta a typo error here,

"I write motivational pieces on my joruney to the figure stage,"

"journey"

sorry, just pointing it out.. :)

www.losecheekfatsite.com

georges said...

Sounds delicious! Will have to try this recipe this weekend. Comfort foods are in order with the weather turning cold now.

James Dunn said...

Just love how you filled the bowl, to the brim. It's exactly how a nice hot creamy soup should be served, when it starts to be cold and wet and windy outside.

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