Butternut Squash and Turmeric Soup

Submitted by Bonnie G #2

"With all the talk about how good turmeric is for you and the fact that I LOVE butternut squash, when I saw this recipe on the internet knew I had to try it. While I posted the recipe as I found it I did tweak it a little myself. Once removed from broth, I used an immersion blender instead of food processor (thought it was easier) and at the very end added just about 1/4 cup of warmed heavy cream for creaminess. Wonderful"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 4 Bowls
• Serves: 4

ingredients

• 1 large butternut squash
• 6 cups water
• 1 tablespoon vegetable stock base
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 small turmeric, knob
• 4 garlic cloves
• 1 small onion
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

directions

1. Peel the squash and cut into large chunks.
2. In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender.
3. 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.
4. 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.
5. Serve hot with your choice of topping. Refrigerate for up to 4 days.