It’s late August and your mind has gone into “back-to-school” / “IT’S BASICALLY FALL” / “I WANT SOUUUUP” mode and I’m not here to tell you you’re wrong. In fact, I’m giving the people what they want with this warming Butternut Squash Turmeric Soup made with warming turmeric, curry spices, butternut squash, carrots, and sweet potato. An orangey fall soup, indeed.
This soup is creamy, ohhhhhhh so creamy. Slightly spicy, Nourishing, and Satisfying. Add a little garnish of cilantro on top and you’re in business. Not a cilantro gal? Then skip it – it doesn’t matter. All that matters is that you make this soup in your life ASAP.
Here’s what you need:
- 1 butternut squash – peeled, de-seeded, and cubed
- 3 large carrots, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 piece of turmeric root, peeled and chopped
- 1 box (32 oz) Vegetable Stock (or chicken stock)
- 1 tbsp coconut oil
- 1 tbsp curry spice powder
- Kosher salt, to taste
- Cilantro (optional) for garnish
- In a large soup or stock pot, add in 1 tbsp coconut oil over medium heat and stir in butternut squash, carrots, sweet potato and turmeric root.
- Continue to stir veggies until they are covered in oil and the pot begins to get warm.
- Sprinkle in kosher salt and curry spice powder and stir until vegetables are covered.
- Add in vegetable stock and bring to a boil. Once boiling, cover with a lid and bring to a simmer.
- Let vegetables simmer in covered pot for 20-30 minutes, stirring occasionally, until tender.
- Transfer the softened vegetables and stock into a blender in batches and blend until smooth.
- Serve warm and garnish with cilantro.
Food Gal Al