Turmeric Butternut Squash Soup
Looking for a delicious soup that is also gut-healthy? Try this delicious Turmeric Butternut Squash Soup. It's easy to make, gluten-free, and dairy-free.
Equipment
- blender or immersive blender
Ingredients
- 2 cup butternut squash cubed
- 3/4 of a head of cauliflower chopped
- 2 carrots peeled and sliced
- 1 tbsp grated ginger
- 1 yellow onion minced
- 3 cloves garlic sliced
- 4 cups bone broth
- 1 can full fat coconut milk
- 1 tbsp ground turmeric
- 1 tsp dried rosemary
- 2 tbsp olive oil
- salt and pepper to taste
- Toppings: Pumpkin seeds raw or toasted and a drizzle of canned coconut milk.
Instructions
- In a large pot, set to medium/low, add the olive oil, onions, garlic, butternut squash, cauliflower, carrot, salt and pepper. Saute for about 6 minutes.
- Add in the ginger, tuermeric, and rosemary. Cook for another 2 minutes.
- Then add in the remaining ingredients and cook for about 25 minutes or until veggies are soft.
- Pour everything into a blender and blend until smooth. You can also use an immersive blender instead.
- Pour into bowls and top with coconut milk, pumpkin seeds.
- Enjoy!