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.
- 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
- 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.
- Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well.
- 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.
- Place in blender and blend with coconut milk and blend until smooth.
- Thin with a little stock if needed. Season to taste with salt and white pepper.
Serve alongside toasted rye bread or oatcakes with hummus.
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.