Curried Butternut Squash Soup (IVF/IUI Support Version)
Making dietary changes is one of the most important things that you can do to help boost your fertility. Generally speaking, it's a great idea to try and eat more whole foods, fresh, organic produce and healthy fats from sources such as olive oil, nuts, avocados and oily fish. It is important to eat a balanced diet that includes plenty of macro and micronutrients.
In addition to acupuncture and other treatments, Traditional Chinese Medicine takes a holisitic approach to IVF/IUI support, and part of that is focusing on a healthy diet. What you eat and how you eat it strongly influences your health, and this everyday medicine can be used to enhance your treatment between acupuncture appointments.
For fertility support, dietary therapy can be extremely helpful. Butternut squash is nourishing and strengthening, and it aids in digestion, too! Warming chicken and vegetable broths are essential for fertility support. This recipe provides a wonderful, nutritious, balanced combination of these, plus optional chicken or tofu (or both) for added protein!
Curried Butternut Squash Soup
(Recipe adapted from The Woks of Life)
FOR THE SOUP:
2 small to medium butternut squash (peeled, de-seeded, and cut into 1 inch chunks)
salt & pepper
3-5 cups of hot chicken or vegetable stock (the exact proportions really depend on whether you would like a thin or a thick soup)
3 tablespoons red curry paste
1 cup coconut milk
1 teaspoon salt
1 lime (cut into wedges for serving)
chopped cilantro (for garnish)
red chilies (optional garnish)
sauteed chicken breast (optional garnish)
sauteed tofu (optional garnish)
FOR THE CURRY BUTTER CROUTONS
(These are Optional!):
1 loaf crusty bread (such as sourdough)
4 tablespoons butter (at room temperature, please!)
1 tablespoon red curry paste
1 tablespoon honey
Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil. Roast the squash at 400 degrees F for 50 minutes.
When the squash is tender and lightly crisped at the edges, you’re ready to make your soup. To your blender, and add the squash, half the broth, the curry paste, coconut milk, and salt. Blend until smooth. As you’re blending, you can add more chicken broth until you reach the fill line. You may also need to tap the blender pitcher on the counter to get any air bubbles out.
Pour the soup out into a pot or soup crock for serving, and stir in the remainder of your stock if necessary.
If you opt to make the curry butter croutons, grab some crusty bread, and cut it into thick slices. Combine the softened butter, red curry paste, and honey in a small bowl, and mix until thoroughly combined. Spread the toasts with butter and bake in an oven or toaster oven set to 425 degrees F. Bake until light golden brown, flipping the toasts once halfway through to ensure both sides are evenly toasted.
Cut the bread into croutons, and serve over the soup. Garnish with chicken or tofu (or both), cilantro, lime wedges, and if you're feeling like adding some razzle dazzle, top it with a few of those red chilies!
In addition to providing dietary support and sharing the occasional delicious recipe that support conception and a healthy pregnancy, I specialize in treatment for natural conception and alongside assisted conception, as well as related medical conditions such as recurrent miscarriage and pregnancy complications.
While taking a holistic view and using traditional diagnostic tools, I operate Everybody Healing Center in an integrated way, working alongside consultants and using Western diagnostic approaches, blood test results and other relevant reports to help with treatment.
If you have any questions about IVF/IUI support, don't hesitate to reach out! Schedule a consultation today! I would love to chat with you about your options!