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Golden Squash Soup with Chaya
submitted 9/20/2011 by Jody Smith-Williams
- 1 medium-sized butternut (or other winter) squash, peeled and cut into ½ -inch pieces (about 3 cups)
- 25-50 Chaya leaves (boiled for five minutes to eliminate toxins)
- 1 large onion, chopped
- 3 medium cloves garlic, chopped
- 1 TBS chopped fresh ginger
- 1 tsp turmeric
- 1 tsp curry powder
- 1 TBS + 2-3/4 cups chicken or vegetable broth
- 15 oz canned coconut milk
- 2 TBS chopped fresh cilantro
- salt & white pepper to taste
- Peel and cut squash.
- Boil enough water to submerge Chaya leaves, boil for five minutes and drain.
- Heat 1 TBS broth in medium soup pot. Healthy Saute onion in broth over
medium heat for about 5 minutes, stirring frequently, until translucent.
- Add garlic and ginger, and continue to saute for another minute. Add turmeric and curry powder,
and mix well. Add squash and broth, 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. Make sure you blend in batches filling blender only
half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about
1 minute. Thin with a little broth if needed.
- Chop boiled chaya leaves finely, add to soup.
- Season to taste with salt and white pepper. Reheat, and add cilantro. Serves 4
ABOUT CHAYA: Chaya is rich in protein. It is rich in natural antioxidants, which scavenge free
radicals. Chaya contains proteolytic enzymes which aid digestion. It is rich in minerals like calcium, phosphorus,
magnesium, and iron; Vitamins A, B, and C; chlorophyll; and twice the amount of protein found in spinach or
alfalfa. Research suggests that chaya improves blood circulation, weight loss, lowers cholesterol, stimulates the
liver (to improve digestion), and alleviates constipation.
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