Butternut Squash Soup with Turmeric

Prep:

10 m

Cook:

20 m

Ready in:

30 m

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A perfect nourishing soup for the cold weather cooked with healing turmeric!

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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

Add all the ingredients to a large pot and cook for 20 minutes or until you can easily pierce the squash with a fork.
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.
Serve the soup hot with a crunchy topping like granola or nuts.

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