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!
Servings: 4 servings
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
Instructions
- 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
INSTANT POT
- Add all ingredients to the instant pot. Cook on high pressure for 5 minutes then allow NPR. When done, use a immersion blender to make it creamy and smooth or transfer to a blender cup and blend until creamy and smooth.
Nutrition
Calories: 146kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2000mg | Potassium: 705mg | Fiber: 4g | Sugar: 8g | Vitamin A: 20683IU | Vitamin C: 42mg | Calcium: 102mg | Iron: 2mg