- 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.
- 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
- 1–2 tsp chili garlic paste (optional)
- 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.
- Add butternut squash, curry powder, and cinnamon. Stir to coat. Cover and cook for 4-5 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, and maple syrup.
- 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.
- Transfer soup to a high-powered blender and purée on high until creamy and smooth. Return soup back to pot.
- 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.
- Serve with optional garnishes of fresh herbs, baked beet or sweet potato chips, or a side of grilled whole grain toast or crackers.