Curried Butternut Squash Soup Recipe For Candida

Easy Recipe for Curried Butternut Squash Soup Recipe For Candida. That will help your Candida treatment. Natural Remedy for Candida with healthy food and diet.

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Course: Appetizer, Breakfast

Cuisine: Asian

Keyword: Candida, Curried Butternut Squash Soup

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings:

Calories: 66.1kcal

Ingredients

1/4 cup coconut flakes unsweetened
1/4 cup pumpkin seeds
1 large butternut squash peeled, halved lengthwise, cut into 3/4-inch slices
1 small onion quartered
1 fresno chile halved
4 garlic cloves unpeeled
1/4 cup + 1 tbsp virgin coconut oil melted
3 tbsp vadouvan or curry powder
kosher salt and ground pepper
1/3 cup cilantro chopped
2 tsp orange zest finely grated
1 1/2 cups coconut milk

Instructions

Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden brown, 3–5 minutes; transfer to a small bowl. Toast pumpkin seeds on baking sheet, tossing occasionally, until golden brown, 4–6 minutes. Let cool slightly, coarsely chop, and add to bowl with coconut flakes; set aside.
Increase oven temperature to 450°. Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it’s okay if the oil solidifies after tossing); season with salt and pepper. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 40–50 minutes.
Meanwhile, add cilantro and orange zest to reserved coconut flakes and pumpkin seeds and stir to combine. Season with salt and pepper and cover.
Peel garlic, then purée garlic, squash, onion, chile, coconut milk, and 2 cups hot water in a blender until smooth, adding more water if needed. Season with salt and pepper. Serve soup topped with cilantro mixture.

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