Perfect for cool evenings, this butternut soup with Thai flavors is simply delicious.
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Thanks to coconut milk (rich in healthy fats) and butternut squash (a source of gentle fiber), this creamy soup has a controlled glycemic index. It's the ideal dinner to promote easy digestion while deeply nourishing your body. The touch of soy adds an umami note while discreetly supporting your hormonal balance with phytoestrogens. A comforting, healthy, and revitalizing recipe for taking care of yourself.
Ingredients
Preparation
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Peel the butternut squash and cut it into medium-sized cubes. Set aside.
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In a large skillet, heat the oil over medium heat. Add the minced garlic, grated ginger, and lemongrass pieces. Sauté for 1 to 2 minutes.
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Add the butternut squash cubes to the pan and sauté for 3 to 4 minutes. Then pour in the vegetable stock, turmeric and pepper and bring to a boil.
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Reduce the heat and simmer gently for about 30 minutes, or until the squash is tender.
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Blend the soup with an immersion blender until smooth and creamy. Add the coconut milk and soy sauce, then mix well.
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Taste and adjust the seasoning with salt and pepper to your liking. If you want a spicy touch, you can add a little chili powder.
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Divide the soup into bowls and garnish with fresh coriander leaves or pumpkin seeds.
Note
Butternut squash and vegetable fibers, combined with the absence of refined sugars, help maintain a low GI and smooth transit.
