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RECIPE
10 INGREDIENTS7 STEPS45MIN

Turmeric Butternut Blender Soup

4.0
1 Ratings
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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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!

45MIN

Total Cooking Time

10

Ingredients
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3/4 cup
1 Tbsp
Extra-Virgin Olive Oil
4 cups
Chicken Stock
Veggie Stock
2
White Onions , chopped
Shallots
1 tsp
Fresh Turmeric , ground
1/2 tsp
1/2
Lemon , juiced
1 pinch
to taste
Kale Chips
(optional)
to taste
Canned Chickpeas , roasted
(optional)
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Directions

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Step 1
Preheat oven to 350 degrees F (175 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 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 6
Taste test and garnish with Kale Chips (to taste) and Canned Chickpeas (to taste) .
Step 7
Serve and enjoy immediately!

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