Mold Detox Friendly Gluten Free Curried Squash Soup
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp roasted pumpkin seeds (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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