I’ve been thinking about Squash Soup because it’s easy to make and it’s great during a detox. It’s filling and delicious. I tripped over this recipe and really liked the spices in it. I don’t know what a Red Kuri is, i’d just make it with my ol’ fave Butternut.
It makes a barrel of soup, which is handy. It feels like you’re always cooking on a detox. It’s perfect when you feel like having some friends over. You can convince them that detoxing doesn’t mean subsisting on brown rice. And you get leftovers too. Thanks goodness it freezes well. So make it during week one of your detox and take some out to defrost for week two.
If you’re someone who loves crunchy bread with your soup, try brown rice cakes with hummous, mushed up avocado or butter.
Here’s the recipe with a few adjustments to make it detox-friendly:
Red Kuri Squash Soup
Serves eight to twelve, with leftovers
2 lb. red kuri squash
1½ c. onion, diced
2 tsp. garlic, minced
2 tbsp. butter
½ tsp. ground cardamom
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. ground cinnamon
2 c. water
2 c. vegetable stock
1. Roast the squash in a 350º oven 60-90 minutes, or until soft. When cool, scoop out the flesh.
2. Sweat onion and garlic in butter in a large pot on medium heat until soft.
3. Add the spices (cardamom, cumin, coriander, cinnamon) and white wine. Cook on medium heat until liquid is reduced by half.
4. Add squash flesh and vegetable stock.
5. Simmer on medium-low heat 30 minutes.
6. Puree the ingredients in the pot with an immersion blender (if you don’t have one, transfer in batches to a blender).