Butternut Squash Soup with Turmeric
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
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
Directions
-
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.
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