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Turmeric Butternut Blender Soup
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Recipe

10 INGREDIENTS • 7 STEPS • 45MINS

Turmeric Butternut Blender Soup

4
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!
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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/
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!
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
Canned Chickpeas, roasted
optional
Nutrition Per Serving
VIEW ALL
Calories
166
Fat
6.4 g
Protein
7.5 g
Carbs
20.6 g
Add to plan
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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 InstructionsHide 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 Canned Chickpeas (to taste).
step 6 Taste test and garnish with Kale Chips (to taste) and Canned Chickpeas (to taste).
step 7
Enjoy immediately!
step 7 Enjoy immediately!
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Tags
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Appetizers
Dairy-Free
Healthy
Shellfish-Free
Kid-Friendly
Soup
Winter
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