Best Butternut Squash And Turmeric Soup Recipes

Butternut Squash Turmeric Soup image

Provided by Jamie Geller

Categories Soups

Time 1h10m

Yield 4 to 6

Number Of Ingredients 14

3½ cups cubed butternut squash or frozen purée, or 1 large (1-pound) squash, halved lengthwise and seeded
Extra virgin olive oil
3 medium carrots, coarsely chopped
1 large onion, diced
Several fresh thyme sprigs
6 garlic cloves, whole and not peeled
2 tablespoons grated fresh ginger, or 2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 tablespoon fresh grated turmeric, or 2 teaspoons ground turmeric
5 to 6 cups vegetable broth, chicken broth, or water
1 cup coconut milk
Garnish: chopped flat leaf parsley, toasted pumpkin seeds, toasted coconut, and extra virgin olive oil

Steps:

1. Preheat oven to 375°F. If using frozen squash purée, skip to step 4. 2. Line a baking sheet with parchment paper. Rub squash halves, carrots, onion, and garlic with evoo. If using cubed squash, lightly coat with evoo and toss together with carrots, onion, and garlic. 3. Arrange vegetables, squash cut-side down (if using halves), on lined baking sheet. Scatter thyme with vegetables. Roast at 375°F for 40 for 50 minutes, or until squash and carrots are very soft. Discard thyme. 4. Scrape butternut squash flesh, add roasted cubes, or thawed purée into a soup pot. Add roasted vegetables, ginger, cumin, coriander, curry, turmeric, broth or water, and coconut milk. 5. Purée mixture using an immersion blender, then simmer soup for 10 minutes. Season with salt and pepper. Ladle into serving bowls and garnish each with parsley, Toasted Pumpkin Seeds, toasted coconut, and a drizzle of evoo.

Nutrition Facts :

Butternut Squash and Turmeric Soup image

Provided by Bonnie G 2

Time 30m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 195.7, Fat 3.8, SaturatedFat 0.6, Sodium 607, Carbohydrate 42.6, Fiber 7.3, Sugar 8.3, Protein 3.8