Turmeric, Ginger & Butternut Squash Soup

Turmeric, Ginger & Butternut Squash Soup

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,

Turmeric, Ginger & Butternut Squash Soup
Yields4 Servings
 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
1

Add 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.)

2

Add 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.

3

Blend using a stick blender until smooth or in batches if using a high speed blender. Season to taste with sea salt.

4

Divide 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

1

Add 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.)

2

Add 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.

3

Blend using a stick blender until smooth or in batches if using a high speed blender. Season to taste with sea salt.

4

Divide 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

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: