CATEGORIES
Main dish

Butternut Squash Soup with Turmeric

Prep:
10 m
Cook:
20 m
Ready in:
30 m
Yum
A perfect nourishing soup for the cold weather cooked with healing turmeric!
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INGREDIENTS
Servings: 4
Butternut squash
1, large, peeled, cut into chunks
Water or vegetable broth
6 cups
Vegetable base
1 tbsp. (if you use water)
Olive oil
1 tbsp.
Sea salt
1 tsp.
Turmeric knob
1, small, washed, brushed
Garlic
4 cloves
White onion
1, small
Cinnamon
¼ tsp.
Nutmeg
¼ tsp., optional
DIRECTIONS
  1. Add all the ingredients to a large pot and cook for 20 minutes or until you can easily pierce the squash with a fork.
  2. When the butternut squash is ready, put the solids and about ¾ to 1 cup of the broth in a blender cup. Blend until smooth adding more broth if needed.
  3. Serve the soup hot with a crunchy topping like granola or nuts.
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