Fall is here and I am always looking for a hearty soup to serve for dinner! While finishing up the 3 Day Refresh, I was looking to make a vegan soup with ingredients I had in the pantry. I came up with this delicious soup! It was a family approved recipe and incorporated one of my favorite spices, turmeric.
Turmeric, a spice found commonly in Indian cuisine, has powerful anti-inflammatory properties. According to University of Maryland Medical Center, turmeric can be helpful in reducing symptoms associated with many conditions including indigestion, ulcerative colitis, arthritis and heart disease. Read more here. One of my favorite super food gurus, Darin Olien, discusses the benefits of turmeric here as well!
As I created this soup, I realized I embrace the “Rachel Ray” style of cooking. Rather than measuring out every ingredient, I add a bit of this, then a sprinkle of that, a bit more broth, etc. Thankfully, soup is very forgiving and exact measurements are for the birds!
- One butternut squash
- Half of one large onion- chopped
- 2 cloves of garlic- minced
- 1 tablespoon of turmeric
- Salt and pepper to taste
- 2 cups of water
- 1 cup of vegetable broth
- Preheat oven to 425 degrees
- Cut butternut squash in half, remove seeds and place cut side down on a foiled lined baking sheet
- Roast for 40 minutes
- Meanwhile, in a medium stock pot, saute garlic and onions until soft.
- When squash is roasted, scoop from skin and add to pot
- Slowly add water, broth, turmeric, salt and pepper. Bring to a boil and then reduce to simmer.
- Serve warm topped with some fresh sage!
~You could use an immersion blender to blend. I prefer texture to soups and left the the chunks of garlic and onion!
~The soup would be great topped with a bit of fresh Parmesan cheese or add crumbled sausage to the pot if you are not vegan!
That’s it folks! Super simple, family friendly fall soup.
I served this soup with a simple side salad.
Have you used turmeric? I would love to hear recipes!