Butternut Squash And Turmeric Soup – a delicious recipe with butternut squash, water, vegetable stock base, olive oil, salt, turmeric. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel the squash and cut into large chunks.
2
In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender.
3
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.
4
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.
5
Serve hot with your choice of topping. Refrigerate for up to 4 days.
415
kcal
Calories
24
g
Fat
45
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 large butternut squash, 6 cups water, 1 tablespoon vegetable stock base, 1 tablespoon olive oil, and more.
Yes, Butternut Squash And Turmeric Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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