Turmeric Butternut Blender Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3/4 cup

Butternut Squash , cubed

1 Tbsp

Extra-Virgin Olive Oil

4 cups

Chicken Stock

or Veggie Stock

2

White Onions , chopped

or Shallots

1 tsp

Fresh Turmeric , ground

1/2 tsp

Fresh Ginger , ground

1/2

Lemon , juiced

1 pinch

Sea Salt

to taste

Kale Chips

(optional)

to taste

Canned Chickpeas , roasted

(optional)

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 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

Enjoy immediately!