Best 3 Butternut Squash And Turmeric Soup Recipes
Indulge in a culinary journey with our delectable Butternut Squash and Turmeric Soup, a symphony of flavors that will warm your soul. This creamy and velvety soup is not only a treat for your taste buds but also a powerhouse of nutrients. The vibrant butternut squash, roasted to perfection, lends a sweet and nutty flavor, while the aromatic turmeric adds a touch of earthiness and a vibrant golden hue. This soup is not just a culinary delight; it's a testament to the healing power of nature.
In this article, we've curated a collection of butternut squash and turmeric soup recipes, each with its unique twist. From the classic version that showcases the simplicity of these two main ingredients to variations that incorporate other vegetables, herbs, and spices, there's a recipe for every palate and preference.
One recipe introduces a medley of roasted vegetables, including carrots, celery, and onions, adding depth and complexity to the soup. Another variation tantalizes with the addition of ginger and lemongrass, infusing it with a zesty and refreshing flavor. For those who love a touch of heat, a recipe with a hint of chili pepper adds a subtle warmth that lingers on the palate. We've also included a vegan-friendly version for those with dietary restrictions or those seeking a plant-based option.
Whether you're seeking comfort on a chilly day or looking to boost your immunity with a nutritious meal, these butternut squash and turmeric soup recipes are sure to satisfy. So grab your apron, gather your ingredients, and embark on a culinary adventure that nourishes both body and soul.
BUTTERNUT SQUASH AND TURMERIC SOUP
Gluten-free, dairy-free, vegan and vegetarian, this is a soup recipe, made with butternut squash, turmeric and coconut milk, that anyone can enjoy.
Categories soup recipe soups butternut squash soup soup ideas turmeric coconut milk soup vegan soup vegetarian soup low-calorie soup high fiber soup heart healthy soup low fat soup squash soup
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
- Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
- Add the squash, carrots, 2 teaspoon turmeric and 1/2 teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
- Meanwhile, heat oven to 375°F. Toss the reserved seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon turmeric and 1/4 teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
- Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.
BUTTERNUT SQUASH AND TURMERIC SOUP
With all the talk about how good turmeric is for you and the fact that I LOVE butternut squash, when I saw this recipe on the internet knew I had to try it. While I posted the recipe as I found it I did tweak it a little myself. Once removed from broth, I used an immersion blender instead of food processor (thought it was easier) and at the very end added just about 1/4 cup of warmed heavy cream for creaminess. Wonderful
Provided by Bonnie G 2
Categories One Dish Meal
Time 30m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash and cut into large chunks.
- In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender.
- Using a serving size spoon or scoop, collect all the squash chunks as well as the other ingredients and add to a blender cup. Don't collect any of the liquid, only what comes in the scoop along with the ingredients. Reserve the broth for another soup base, or chicken base. Because the butternut squash contains a lot of liquid, you will not need to add any extra from the broth, although the broth is a tasty base for other recipes.
- Blend in high speed for about 45 seconds. I used a Vitamix. Depending on your machine you may need to blend for a little longer, until smooth.
- Serve hot with your choice of topping. Refrigerate for up to 4 days.
Nutrition Facts : Calories 195.7, Fat 3.8, SaturatedFat 0.6, Sodium 607, Carbohydrate 42.6, Fiber 7.3, Sugar 8.3, Protein 3.8
BEST BUTTERNUT SQUASH SOUP EVER
Slightly sweet, this is one of the best soups I've had in a while.
Provided by Chester
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g
Tips for Making Butternut Squash and Turmeric Soup:
- To save time, you can roast the butternut squash in advance. Once roasted, the squash can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- If you don't have a blender, you can use an immersion blender to puree the soup.
- To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter.
- For a creamier soup, add a dollop of coconut milk or cashew cream before serving.
- Garnish the soup with a sprinkle of fresh herbs, such as cilantro, parsley, or chives.
Conclusion:
Butternut squash and turmeric soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. The soup is packed with nutrients, including vitamins A, C, and E, and potassium. It is also a good source of fiber. The turmeric in the soup gives it a slightly spicy flavor and a beautiful golden color. This soup is sure to be a hit with your family and friends.
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