Butternut Squash Soup with Turmeric
PREP TIME00 min
COOK TIME00 min
5 cups cubed, peeled butternut squash
3 tablespoons extra-virgin olive oil
¼ teaspoon ground turmeric, plus more for garnish
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 onion, peeled and diced
3 garlic cloves, peeled and minced
Fresh rosemary sprig
4 cups water
2 cups vegetable broth
½ cup unsweetened coconut milk
Preheat oven to 350F. Place butternut squash on a large baking tray lined with parchment paper.
Drizzle olive oil and sprinkle spices on squash. Lay onion and garlic on top of squash and roast for 20 minutes, or until softened.
In a large stockpot, combine veggies with water, broth and rosemary sprig and bring to a simmer over medium heat, about 20 minutes.
In a blender, combine soup and coconut milk until creamy consistency is reached. Season with more turmeric, stir, and serve.