Butternut Squash And Turmeric Soup Food

BUTTERNUT SQUASH AND TURMERIC SOUP

Butternut Squash and Turmeric Soup image

Gluten-free, dairy-free, vegan and vegetarian, this is a soup recipe, made with butternut squash, turmeric and coconut milk, that anyone can enjoy.

Categories soup recipe soups butternut squash soup soup ideas turmeric coconut milk soup vegan soup vegetarian soup low-calorie soup high fiber soup heart healthy soup low fat soup squash soup

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tbsp. plus 1 tsp. extra virgin olive oil
1 large onion, roughly chopped
1 tbsp. vegetable bouillon base (we used Better Than Bouillon
1 medium butternut squash (about 2 1/2 lbs.), peeled (seeds reserved), cut into 1" pieces
2 medium carrots, cut into 1" pieces
2 1/4 tsp. turmeric
2 1/4 tsp. black pepper
2 tbsp. light coconut milk

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

Butternut Squash Turmeric Soup image

Butternut Squash Turmeric Soup is the perfect cold weather meal. It's easy to make on the stove or in the Instant Pot thanks to the short list of healthy and healing ingredients. Treat yourself to a hot and steamy bowl during sick days, cold winter nights, or for an easy dinner at home!

Provided by Silvia Dunnirvine

Categories Soup

Time 30m

Number Of Ingredients 10

Ingredients

1 large butternut squash
6 cups water or vegetable broth
1 tbsp vegetable base (if using water for liquid)
1 tbsp olive oil
1 tsp sea salt
1 small turmeric knob, (washed and brushed)
4 cloves garlic,
1 small white onion
1/4 tsp cinnamon
1/4 tsp nutmeg* (optional)

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

Nutrition Facts : Carbohydrate 29 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 2000 mg, Fiber 4 g, Sugar 8 g, Calories 146 kcal, UnsaturatedFat 4 g, ServingSize 1 serving

BEST BUTTERNUT SQUASH SOUP EVER

Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

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