Roasted Butternut and Turmeric Soup
Creamy, earthy and rich Roasted butternut Soup that can be made completely vegan!
Equipment
- Immersion Blender
Ingredients
- 3 lbs Butternut Squash Cubed
- 1/2 lg Yellow Onion Diced
- 5 clove Garlic
- 2 Qt Chicken or Vegetable Stock
- 1 Inch Fresh Turmeric, Grated Or 2 tsp ground
- 1 15oz can Coconut Milk
- 1 tbsp olive oil
- Salt and Pepper To Taste
- 1 Lime cut into wedges
Instructions
- Pre-heat oven to 350F/175C
- Toss Butternut Squash, onion and garlic with olive oil, salt and pepper to taste. Spread on a sheet pan and roast until butternut and onions begin to caramelize, about 45 minutes
- In a large pot bring stock, roasted vegetables, coconut milk and turmeric to a boil until vegetables are very soft, about 10 minutes
- Blend soup to a creamy consistency either by blender or immersion blender add more stock or water if soup is too thick to get your desired texture
- Garnish with coconut milk, sliced almonds, and lime