Butternut Squash And Turmeric Soup Recipes

BUTTERNUT SQUASH TURMERIC SOUP

Steps:

• 1. Preheat oven to 375°F. If using frozen squash purée, skip to step 4. 2. Line a baking sheet with parchment paper. Rub squash halves, carrots, onion, and garlic with evoo. If using cubed squash, lightly coat with evoo and toss together with carrots, onion, and garlic. 3. Arrange vegetables, squash cut-side down (if using halves), on lined baking sheet. Scatter thyme with vegetables. Roast at 375°F for 40 for 50 minutes, or until squash and carrots are very soft. Discard thyme. 4. Scrape butternut squash flesh, add roasted cubes, or thawed purée into a soup pot. Add roasted vegetables, ginger, cumin, coriander, curry, turmeric, broth or water, and coconut milk. 5. Purée mixture using an immersion blender, then simmer soup for 10 minutes. Season with salt and pepper. Ladle into serving bowls and garnish each with parsley, Toasted Pumpkin Seeds, toasted coconut, and a drizzle of evoo.

BUTTERNUT SQUASH AND TURMERIC SOUP

Steps:

• Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
• Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
• Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
• Meanwhile, heat oven to 375°F. Toss the reserved seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon turmeric and 1/4 teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
• Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.

BUTTERNUT SQUASH TURMERIC SOUP

Steps:

• Peel the butternut squash and cut into chunks
• In a large pot add all the ingredients. Cook for 20 minutes or until the butternut squash is fork tender.
• When done transfer the solids into a blender cup and only about 3/4 to 1 cup of broth to start. Blend until smooth. If needed add more of the broth. Reserve the remaining broth for another recipe (like rice, stews and soup!)
• Serve butternut squash turmeric soup hot with crunchy topping such as nuts and granola

BUTTERNUT SQUASH AND TURMERIC SOUP

Steps:

• Heat 2 tbsp. oil in large Dutch oven on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 min.
• Meanwhile, combine bouillon base with 6 cups boiling water, stirring to dissolve.
• Add squash, carrots, 2 tsp. turmeric, and 1/2 tsp. pepper to Dutch oven and cook, stirring, 1 min. Add broth, bring to a boil, then reduce heat and simmer until vegetables are very tender, 18 to 22 min.
• Meanwhile, heat oven to 375°F. Toss reserved squash seeds (about 1/4 cup) with remaining tsp. oil, 1/4 tsp. turmeric, and 1/4 tsp. pepper and roast until golden brown and crispy, 9 to 11 min.
• Using immersion blender (or standard blender, working in batches), puree soup. Sprinkle with toasted seeds and swirl in coconut milk.

BUTTERNUT SQUASH AND TURMERIC SOUP

Steps:

• Peel the squash and cut into large chunks.
• In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender.
• Using a serving size spoon or scoop, collect all the squash chunks as well as the other ingredients and add to a blender cup. Don't collect any of the liquid, only what comes in the scoop along with the ingredients. Reserve the broth for another soup base, or chicken base. Because the butternut squash contains a lot of liquid, you will not need to add any extra from the broth, although the broth is a tasty base for other recipes.
• Blend in high speed for about 45 seconds. I used a Vitamix. Depending on your machine you may need to blend for a little longer, until smooth.
• Serve hot with your choice of topping. Refrigerate for up to 4 days.