Butternut Squash Soup

This week we will be publishing a series of ‘fertility recipes‘, which have been carefully devised by our nutritional therapist, Celia Cooper. Diet has a major impact on your general health, but also your fertility and should be a big part of your fertility journey.

Our second recipe is for Butternut Squash Soup. The recipe provides 4 servings.

Ingredients

  • 1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 medium cloves garlic, chopped
  • 1 tbsp chopped fresh ginger
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 3/4 cup vegetable stock
  • 6 oz canned coconut milk
  • salt & white pepper to taste

Method

  1. Heat 1 tbsp stock in the pan and sauté onions and garlic in stock over medium heat for about 5 minutes, stirring frequently, until translucent.
  2. Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well.
  3. Add the peeled and chopped butternut squash and stock, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
  4. Place in blender and blend with coconut milk and blend until smooth.
  5. Thin with a little stock if needed. Season to taste with salt and white pepper.

Serving Suggestion

Serve alongside toasted rye bread or oatcakes with hummus.

Fertility Benefits

Butternut squash is a great source of the antioxidants beta-carotene and vitamin C. Beta-carotene is a powerful antioxidant which helps to protect egg and sperm DNA from damage by harmful free radicals, which can affect the quality of both the egg and sperm.

More fertility recipes