Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Beans & Legumes
Turmeric Butternut Blender Soup
Watch Full Video

10 INGREDIENTS • 7 STEPS • 45MINS

Turmeric Butternut Blender Soup

Recipe

4.0

1 rating
This turmeric butternut squash soup is creamy (without any cream, dairy or otherwise) and incredibly flavourful! It was huge hit. Everyone loved the crunchiness on top!
Love This Recipe?
Add to plan
logo
Turmeric Butternut Blender Soup
Save
This turmeric butternut squash soup is creamy (without any cream, dairy or otherwise) and incredibly flavourful! It was huge hit. Everyone loved the crunchiness on top!
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

45MINS

Total Time

$1.17

Cost Per Serving

Ingredients

Servings
4
us / metric
Butternut Squash
3/4 cup
Butternut Squash, cubed
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Chicken Stock
4 cups
Chicken Stock
or Veggie Stock
White Onion
2
White Onions, chopped
or Shallots
Fresh Turmeric
1 tsp
Fresh Turmeric, ground
Fresh Ginger
1/2 tsp
Fresh Ginger, ground
Lemon
1/2
Lemon, juiced
Sea Salt
1 pinch
Sea Salt
Kale Chips
to taste
Kale Chips
optional
Canned Chickpeas
to taste

Sponsored

GOYA® Chick Peas, roasted
optional

Nutrition Per Serving

VIEW ALL
Calories
166
Fat
6.4 g
Protein
7.5 g
Carbs
20.6 g
Love This Recipe?
Add to plan
logo
Turmeric Butternut Blender Soup
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Cooking Instructions

Hide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Spread Butternut Squash (3/4 cup) evenly over a parchment covered baking sheet, drizzle with Extra-Virgin Olive Oil (1 Tbsp) and bake until tender for 30-40 minutes.
step 2 Spread Butternut Squash (3/4 cup) evenly over a parchment covered baking sheet, drizzle with Extra-Virgin Olive Oil (1 Tbsp) and bake until tender for 30-40 minutes.
step 3
Heat Chicken Stock (4 cups) on stove on medium heat. Then reduce heat to keep warm. Meanwhile, saute White Onions (2) with extra-virgin olive oil for a few minutes, or until tender.
step 3 Heat Chicken Stock (4 cups) on stove on medium heat. Then reduce heat to keep warm. Meanwhile, saute White Onions (2) with extra-virgin olive oil for a few minutes, or until tender.
step 4
Once butternut squash is done, remove from oven and let cool for 10 minutes.
step 5
Add the squash, onions, stock, Fresh Turmeric (1 tsp), Fresh Ginger (1/2 tsp), Sea Salt (1 pinch), and Lemon (1/2) to a blender or food processor and give it a good blitz until creamy and smooth.
step 5 Add the squash, onions, stock, Fresh Turmeric (1 tsp), Fresh Ginger (1/2 tsp), Sea Salt (1 pinch), and Lemon (1/2) to a blender or food processor and give it a good blitz until creamy and smooth.
step 6
Taste test and garnish with Kale Chips (to taste) and GOYA® Chick Peas (to taste).
step 6 Taste test and garnish with Kale Chips (to taste) and GOYA® Chick Peas (to taste).
step 7
Enjoy immediately!
step 7 Enjoy immediately!

Watch Full Video

Tags

Beans & Legumes
Appetizers
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetables
Soups & Stews
Winter
0 Saved
top