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Natural Awakenings Milwaukee Magazine

Red Curry Squash Soup with Kale

Oct 31, 2021 08:00AM ● By Dr. Sarah Axtell

Dr. Sarah Axtell

This is one of the easiest and most nourishing soups that can be made. It contains the anti-inflammatory super-spices of turmeric and ginger. The black pepper and coconut milk enhance the bioavailability, or absorption, of the turmeric. Consider doubling the recipe to freeze half for busy days. Food is medicine!

1 butternut squash, diced, or 4 cups 
   pre-cut squash
4 Tbsp Thai red curry paste
4 cups vegetable broth
1 Tbsp fresh ginger, finely chopped
1 Tbsp dried turmeric
Black pepper
1 can coconut milk
1 Tbsp lime juice
1 Tbsp coconut oil
3 cups kale, de-stemmed and chopped
Protein of your choice such as cooked 
   chicken, cubed organic tofu or shrimp

Combine the squash, curry paste and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, reduce to a simmer and add turmeric, black pepper and ginger. Cook approximately 15 minutes or until squash is tender.

Remove from heat and let cool. Add the can of coconut milk. Transfer to a blender or use an immersion blender to puree. Add salt to taste.

In a separate skillet, heat coconut oil on the stove top on medium heat. Add kale and lime juice and reduce heat to low. Cook for 5 minutes.

Add cooked kale and protein of your choice to the soup.

Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.