Butternut squash and turmeric soup

45 minutes



Butternut squash and turmeric soup


1. Heat the olive oil in a large pot, over medium high. Add the onion and cook until translucent

2. Add in the squash, carrots, 2 tsp turmeric, cumin and pepper. Cook until fragrant, about 1 minute

3. Pour in the veggie stock, bring to a boil and then simmer on low. Cook until veggies are tender, about 20 minutes

4. Meanwhile, toss the seeds in oil, remaining turmeric and pepper, and toast in the oven at 180C for 10 minutes

5. Using an immersion blender or a regular blender, blend until smooth. Mix in a scoop of coconut milk. Sprinkle to top with the seeds. I also added some red pepper flakes and extra spices.

How to make


- Extra virgin olive oil

- 1 large onion, chopped

- 4 cups vegetable stock

- 1 medium butternut squash, cubed and seeds reserved

- 2 medium carrots, chopped

- 2 ½ tsp turmeric

- 1 tsp cumin

- Pinch of pepper

- Scoop of full fat coconut milk