Butternut Squash Soup Recipe
Hello Family! To kick off fall cooking we whipped up a tasty butternut squash soup recipe. This recipe is full of vegetables, flavor, and warmth. The use of our turmeric powder really brings out the color in this dish. The added black pepper not only activates the turmeric but enhances the flavor in this recipe.
Give it a try and don't be afraid to make too much because leftover soup is so easy and delicious! Toast up some bread and spread on a bit of butter to go all in on this butternut squash soup recipe.
Happy cooking from our family to yours!
Butternut Squash Soup
½ butternut squash cubed
2 carrots diced in big chunks
1 yellow squash diced
½ red onion diced
4 to 5 cloves of garlic
1 small potato diced
1 1/2 tsp turmeric powder
1/3 tsp black pepper
1 tsp fresh or dried oregano / thyme or herbs of your choice
¼ cup heavy cream / coconut cream
½ tsp paprika (Optional)
3 cups vegetable stock
Salt to taste
1 1/2 tbsp olive oil
Preheat your oven to 425 F.
Chop all the vegetables (butternut squash, carrots, yellow squash, red onions, potato) in chunks and add it to a baking tray.
Add the garlic cloves with skin to the baking tray.
Drizzle olive oil and coat the veggies in turmeric powder, black pepper, salt to taste, paprika, herbs.
Bake them for 30 to 35 minutes until the veggies get roasted well and caramelize.
Now add the veggies to a soup pot. Add the vegetable stock and blend everything using a hand blender until the soup is creamy and smooth. You can also blend everything using a food processor.
Add water/ extra stock as needed to bring it to the consistency you desire.
Let it simmer until they soup becomes hot. Finish it off with some cream, more black pepper and extra virgin olive oil.