BUTTERNUT SQUASH AND TURMERIC SOUP
Steps:
- Heat 2 tbsp. oil in large Dutch oven on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 min.
- Meanwhile, combine bouillon base with 6 cups boiling water, stirring to dissolve.
- Add squash, carrots, 2 tsp. turmeric, and 1/2 tsp. pepper to Dutch oven and cook, stirring, 1 min. Add broth, bring to a boil, then reduce heat and simmer until vegetables are very tender, 18 to 22 min.
- Meanwhile, heat oven to 375°F. Toss reserved squash seeds (about 1/4 cup) with remaining tsp. oil, 1/4 tsp. turmeric, and 1/4 tsp. pepper and roast until golden brown and crispy, 9 to 11 min.
- Using immersion blender (or standard blender, working in batches), puree soup. Sprinkle with toasted seeds and swirl in coconut milk.
Nutrition Facts : Calories 270 calories
BUTTERNUT SQUASH TURMERIC SOUP
This creamy, spiced soup makes a great first course, or main dish. Turmeric intensifies its sunny color and mellows the squash's sweetness not to mention the health benefits.
Provided by Jamie Geller
Categories Soups
Time 1h10m
Yield 4 to 6
Number Of Ingredients 14
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
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
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 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
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
BUTTERNUT SQUASH AND TURNIP SOUP
Before you go 'yuck', give it a try! An abundance of turnips prompted me to find a different use for them.
Provided by Rosemary Stanley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
- Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.
Nutrition Facts : Calories 204 calories, Carbohydrate 22.3 g, Cholesterol 23.6 mg, Fat 13 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 853.7 mg, Sugar 10.6 g
BUTTERNUT SQUASH AND TURMERIC SOUP
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
Provided by Bonnie G 2
Categories One Dish Meal
Time 30m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 10
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
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