This Healthy Soup Recipe Will Make Fall Meal Prep A Breeze | Solar Plexus Squash Soup

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Solar Plexus Squash Soup

Celebrity Chef and Nutritionist, Serena Poon, say her Solar Plexus Squash Soup is a go-to. “Its so important this time of year to be mindful of ensuring that we’re eating healthy and colorful food filled with nutrients that will help energize and fuel our bodies.”

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Solar Plexus Squash Soup


  • Author: Serena Poon

Description

Benefits :

  • Squash: pale yellow on the outside, can be orange or deeply yellow colored inside, supports solar plexus chakra, nourishing personal power and self-confidence. Once cooked the soup is a beautiful golden yellow. Also high in soluble fiber.
  • Curry Powder: yellow (also a natural mood enhancer) supports solar plexus chakra
  • Maple syrup: healthy sweetener balances the solar plexus chakra
  • Coconut milk: healthy fat supports sacral chakra, which can also support solar plexus chakra
  • Garlic: known to be supportive of the solar plexus chakra
  • Vegetable broth: a light golden color, supportive of the solar plexus as well as the throat chakra (which is the polarity balance with the solar plexus) The throat chakra also speaks to confidence.

Ingredients

  • 1 TB avocado oil
  • 2 ea medium shallots (thinly diced)
  • 2 ea garlic cloves, minced
  • 6 C butternut squash (peeled and chopped)
  • 1 ½ TB curry powder
  • ¼ tsp ground cinnamon
  • 14 oz light coconut milk
  • 2 C vegetable broth
  • 1 TB maple syrup
  • Sea salt and freshly ground black pepper, to taste
  • 12 tsp chili garlic paste (optional)

Instructions

  1. In a large pot over medium heat, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently so the shallots and garlic are fragrant but do not burn.
  2. Add butternut squash, curry powder, and cinnamon. Stir to coat. Cover and cook for 4-5 minutes, stirring occasionally.
  3. Add coconut milk, vegetable broth, and maple syrup.
  4. Bring to a low boil over medium heat and then reduce heat to low, cover with a lid, and allow to simmer for 15 minutes or until the butternut squash is fork tender. Remove from heat.
  5. Transfer soup to a high-powered blender and purée on high until creamy and smooth. Return soup back to pot.
  6. Add salt and black pepper to taste, adding more curry powder, maple syrup as needed for flavor intensity. Continue cooking for about 3 minutes over medium heat.
  7. Serve with optional garnishes of fresh herbs, baked beet or sweet potato chips, or a side of grilled whole grain toast or crackers.
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This content is strictly the opinion of Chef Serena Poon and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Serena nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

Medical Disclaimer
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