Roasted butternut squash combined with a coconut curry base makes for a wonderfully warming and flavorful soup.

The toppings not only add color and crunch, they also force you to chew your soup which is important for proper digestion. Chewing signals the rest of your digestive system to prepare for incoming food, so it’s a great idea to chew your soups (and smoothies!) for better digestion.

Here are a few benefits:

Butternut squash is loaded with Vitamins A and C, which support clear skin and your immune system. It also contains potassium, manganese, and magnesium.

Ginger offers anti-inflammatory benefits, aids in digestion, and supports a healthy immune system.

Garlic may help lower cholesterol levels when consumed daily, and has been shown to exhibit antibacterial, antiviral, and anti-inflammatory properties.

Here’s the recipe:

Roasted Butternut Squash & Curry Soup

Yields 4 servings

Ingredients:

ROASTED BUTTERNUT SQUASH PUREE

1 small butternut squash, peeled, chopped into 1 inch cubes, seeds removed and set aside

Avocado or olive oil for drizzling

SOUP

1 Tbsp. avocado oil or olive oil

1 cup of sliced shallot or diced yellow onion (about 1 large shallot)

1 Tbsp. chopped garlic

1 Tbsp. chopped ginger (peel removed)

2/3 cup coconut milk

2 Tbsp. curry paste

1 tsp. maple syrup or coconut sugar (don’t omit, it balances flavor of soup)

¼ tsp. pink salt, or more to taste

TOPPINGS (YOUR CHOICE)

basil

sliced chile peppers

coconut milk

crispy curry chickpeas

roasted butternut squash seeds

black sesame seeds

Instructions:

TO MAKE THE ROASTED BUTTERNUT SQUASH PUREE

Preheat oven to 400 degrees Fahrenheit.

Toss the butternut squash cubes with a couple teaspoons of avocado oil, then lay out flat, and cook in the oven for 20 minutes.

When it’s done, weigh out 16 oz. of squash, and puree it in a blender. If you have a larger squash and have leftover cubes, you can reserve the rest for other uses (or double this soup recipe).

TO MAKE THE SOUP

In a large stockpot over medium heat add 1 tablespoon of oil.

When hot, add the shallots, ginger, and garlic. Cook for 5 minutes, stirring occasionally, careful not to burn.

Add coconut milk, curry paste, maple syrup, and butternut squash puree.

Bring to a boil, then reduce heat to low and cook for 20 minutes. Add salt.

Next, carefully pour the soup into a blender, and blend until a uniform creamy texture is achieved. Taste, and add more salt if needed, then blend again.

To serve, top with your favorite garnishes.