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Turmeric Butternut Blender Soup

SoupsDairy FreeDetox Friendlygluten-freeJoyous ComfortKid FriendlyPaleo FriendlyVegetarian
This turmeric butternut squash soup is creamy (but dairy-free) and incredibly flavourful! Top with crunchy roasted chickpeas and kale chips to balance the smooth and spicy creaminess of the soup. Enjoy it as a full meal, a side dish or even as an afternoon snack!
Servings 4

Ingredients

  • 3-4 cups butternut squash or one large butternut squash cubed
  • 1-2 tbsp extra-virgin olive oil evoo
  • 4-6* cups of chicken or veggie stock
  • 2 white onions or shallots chopped
  • 1 heaping tsp ground organic turmeric
  • 1/2 tsp ground organic ginger or one knob fresh ginger
  • Juice from half a lemon
  • Pinch sea salt
  • Kale chips and roasted chickpeas for garnish optional

Instructions

  • Preheat oven to 350F degrees. Spread butternut squash evenly over a parchment covered baking sheet, drizzle with extra-virgin olive oil (EVOO) and bake until tender for 30-40 minutes.
  • Heat chicken or veggie stock on stove on medium heat. Then reduce heat to keep warm.
  • Meanwhile, saute onions with extra-virgin olive oil for a few minutes, or until tender.
  • Once butternut squash is done, remove from oven and let cool for 10 minutes.
  • Add the squash, onions, stock, spices and lemon juice to a blender or food processor and give it a good blitz until creamy and smooth.
  • Give it a taste test, if it's to your liking, you can enjoy immediately.
  • Once the taste is to your liking, garnish with kale chips and roasted chickpeas and enjoy!

Notes

*I put a range for the stock because you can add the liquid slowly and adjust it to your liking. As you can see from my photo, I like it pretty thick and creamy.
Find this recipe and more at https://www.joyoushealth.com/27196-blog-turmeric-butternut-blender-soup/