Fall is an amazing time of the year – the weather cools and the leaves transition to beautiful deep reds, yellows, and oranges. The colors of the vegetables at the market undergo the same color transition. Deep orange sweet potatoes and beautiful red beets fill the market tables.

Our bodies need different nutrients throughout the year, such as water dense watermelons and cucumbers during the summer versus antioxidant rich beet greens and radishes in the fall. Fall vegetables are nature’s way of providing our body with power to fight the flu and colds that travel around during colder months.

Turmeric and ginger are also powerhouses in aiding our ability to stay healthy. Turmeric is a natural anti-inflammatory that has powerful medicinal properties. Ginger is also a powerful anti-inflammatory, high in antioxidants which also relieves muscle pain and nausea. Ginger can be added to so many tasty recipes, both sweet and savory. Both fresh turmeric and fresh ginger are easily added to so many recipes.

Here are a few (actually almost 50!) ways to add fresh turmeric into your cooking. To combine the benefits of both turmeric and ginger, try an amazing mug of Golden Milk.

And did you know that ginger and turmeric are both grown by Durham Farmers’ Market vendors and can be found now at the market?

Here is my new favorite butternut squash soup. It is so simple to make and while it is perfect as is, there are so many options of items that can be added, such as ginger, turmeric, goat cheese on top, crispy kale….

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.

Author: Minimalist Baker

Ingredients

• 1Tbsp coconut or grape seed oil
• 2 medium shallots (thinly diced)
• 2cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
• 6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
• 1 pinch each sea salt + black pepper (plus more to taste)
• 1 1/2 Tbsp curry powder
• 1/4 tsp ground cinnamon
• 14-ounce can light coconut milk
• 2 cups vegetable broth
• 2-3 Tbsp maple syrup
• 1-2 tsp chili garlic paste (optional)

Instructions

1. Heat a large pot over medium heat.
2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
3. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.