Even this soup's vibrant colour, I find, is mood enhancing. Is there anything better on a cold day than a bowl of steaming soup. In my case however it is mostly eaten from a mug at my desk as I work. A word of caution when preparing this soup the turmeric will stain your spoon if it's wooden and your hands whilst peeling so to prevent it looking like you smoke 60 a day wear gloves.
If you like your soup really thick add 1 litre of stock, you can always add a little boiling water at the end if you want to thin it down,
2 tsp Olive oil
1 Onion, peeled & Finely chopped
1 tsp Chilli flakes
2 Cloves garlic, peeled & minced
1 1" piece ginger, peeled & minced
1 1" piece of turmeric, peeled & minced or 1/2 tsp dried
1 Butternut squash, peeled, deseeded & diced
½ tsp Ground cinnamon
1.30 l Vegetable Stock
½ tsp Sea salt flakes
Plain yoghurt, optional for serving
1Add the oil to a large saucepan and add the onions, garlic, chilli flakes, ginger and turmeric. Stir over a low heat until the onions begin to become translucent. (If using dried turmeric add it with the butternut squash.)
2Add the butternut squash and cinnamon. Continue to cook for another two minutes then add the stalk. Cook for 30 - 35 minutes until the butternut squash is tender and soft.
3Blend using a stick blender until smooth or in batches if using a high speed blender. Season to taste with sea salt.
4Divide between 4 bowls and add a swirl of yoghurt before serving if desired. Serves 4 or 6 as a first course.
Ingredients
2 tsp Olive oil
1 Onion, peeled & Finely chopped
1 tsp Chilli flakes
2 Cloves garlic, peeled & minced
1 1" piece ginger, peeled & minced
1 1" piece of turmeric, peeled & minced or 1/2 tsp dried
1 Butternut squash, peeled, deseeded & diced
½ tsp Ground cinnamon
1.30 l Vegetable Stock
½ tsp Sea salt flakes
Plain yoghurt, optional for serving
Directions
1Add the oil to a large saucepan and add the onions, garlic, chilli flakes, ginger and turmeric. Stir over a low heat until the onions begin to become translucent. (If using dried turmeric add it with the butternut squash.)
2Add the butternut squash and cinnamon. Continue to cook for another two minutes then add the stalk. Cook for 30 - 35 minutes until the butternut squash is tender and soft.
3Blend using a stick blender until smooth or in batches if using a high speed blender. Season to taste with sea salt.
4Divide between 4 bowls and add a swirl of yoghurt before serving if desired. Serves 4 or 6 as a first course.
Turmeric, Ginger & Butternut Squash Soup
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AuthordanieldiverCategoryFeel Good Food