Butternut is a winter squash variety and originated in Mexico and Guatemala. You can substitute any winter squash for this soup, such as acorn or kabocha squash. Turmeric is native to southern India and Indonesia. It’s generally available in its dried spice form, but some farmers in our region grow it in the fall as well! You can substitute 2 inches of fresh turmeric root, peeled and minced, for the 2 teaspoons of ground turmeric in the soup. Turmeric is packed with the antioxidant curcumin, which has anti-inflammatory properties and can reduce oxidation, which contributes to heart disease.
Servings: 6–8
Time: 45 minutes
Ingredients
- 2 tablespoons, plus 1 teaspoon extra virgin olive oil
- 1 medium butternut squash, about 2 ½ pounds
- 1 large onion
- 6 cups vegetable stock (or 1 tablespoon vegetable bouillon base dissolved in 6 cups boiling water)
- 2 medium carrots
- 2 1/4 teaspoon turmeric (or substitute 2 inches fresh turmeric root, peeled and minced)
- 3/4 teaspoon black pepper
- Salt to taste
- 2 tablespoon light coconut milk
Directions
- Peel the butternut squash. Slice in half and scoop out the stringy flesh and seeds. Rinse the seeds and spread them out on a towel to dry. Cut the squash into 1-inch pieces.
- Roughly chop the onion. Peel and chop the carrots.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Add the squash, carrots, 2 teaspoons turmeric, and 1/2 teaspoon pepper to the Dutch oven. Cook, stirring, for 1 minute. Add the broth. Bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
- Heat oven to 375 degrees. Toss the reserved seeds (about 1/4 cup) with the remaining teaspoon of olive oil, 1/4 teaspoon ground turmeric, 1/4 teaspoon pepper, and a pinch of salt. Spread them on a baking sheet and roast until golden brown and crispy, 9 to 11 minutes.
- Using an immersion blender puree the soup. (You can also puree this in a standard blender, working in batches.) Taste the soup and add salt or more pepper if needed.
- Divide into bowls. Sprinkle with toasted seeds and swirl in coconut milk. Top with herbs, such as cilantro or chives, if desired.