Curried Butternut Squash Soup

Lately I've been feeling the fall vibes and have been really craving soup. Butternut squash soup, to be specific. I don't eat soup often but something about last weekends' "cold front" here in South Florida put me in a mood. After seeing so many recipes over the past few weeks while scrolling though my favorite food-inspired accounts, I had one saved that I was dying to try by Minimalist Baker. Not only was it butternut squash, it was coconut curry infused. Talk about soul-warming! Aside from the fact that it was everything my taste buds wanted, it's quick and easy to whip up. (I made it last night after getting home from a looooong day) I love so many of her recipes because they're simple yet wholesome with so many of my favorite ingredients. For this recipe, I used a Vitamix blender and I used honey instead of maple syrup.

Ingredients

  • 1 Tbsp (15 ml) coconut oil
  • 2 shallots, thinly diced (~40 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)
  • 6 cups (840 g) butternut squash (~ 1 small butternut squash)
  • Pinch each sea salt + black pepper, plus more to taste
  • 1 1/2 Tbsp (12 g) curry powder
  • 1/4 tsp ground cinnamon
  • 1 14-ounce (414 ml) can light coconut milk
  • 1 1/2 cups (480 ml) vegetable broth
  • 1/2 Tbsp honey 

Instructions

  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir then cover and cook for 4 minutes, stirring occasionally.
  4. Add coconut milk, vegetable broth and honey. 
  5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.
  6. Using a blender purée on high until creamy and smooth. Return soup back to pot.
  7. Taste and adjust seasonings, adding more curry powder as needed. Continue cooking for a few more minutes over low heat if needed.
  8. Serve as is. Can be stored in refrigerator but best when fresh! 

Chickpea Coconut Curry With Sweet Potatoes

Happy Monday! I wanted to spice things up and start a new week with a new recipe. I knew I wanted to make something really different from my usual go-to meals and I've been really craving chickpeas (packed with protein and fiber!). So I googled some recipes in between clients this morning and came across this gem on Popsugar.com. It's filled with chickpeas, sweet potatoes, cauliflower, tomatoes, spinach and SO much flavor. I rarely eat rice, but having this curry dish over brown basmati rice was delicious. I'm a crockpot fanatic so of course I am always up for new healthy dishes to try for dinner and next-day lunch. This was the perfect meal to come home to after a long Monday - and my house smelled amazing. 

LivFitness_Curry_CleanEating

Ingredients

Curry:
1 teaspoon olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
2 cups lightly packed baby spinach, chopped

Coconut rice:
1 1/2 cups uncooked brown basmati rice
1 can light coconut milk
1/2 cup water
1/4 teaspoon salt

Directions

  • Heat oil in a pan and sauté onion, garlic and fresh ginger for about seven minutes.
  • Transfer the onion mix into slow cooker and add remaining ingredients except for the spinach.
  • Cook on low for six hours.
  • Before serving, stir in spinach and cook for about five minutes.

Rice

  • Add rice, coconut milk, salt and water to a sauce pan.
  • On high heat, bring it to a boil and then reduce heat to low and simmer for about forty minutes.
LivFitness_CoconutCurry

AMAZING! Enjoy.

Remember: You can't out-exercise a bad diet to achieve your goals. Make it a great week!

♥ Liv