Radiant Butternut Soup

One thing I love is the rich color and flavor autumn brings with beautiful golden colors showing off rich beta carotene and antioxidants.  This soup is especially profound with a healthy addition of turmeric which is said to be supportive of immunity and anti-inflammation.  This soup's nourishing beauty will be second thought when you savor a steamy bowl of this deliciousness. 

 

 Photo by Cala on Unsplash

Photo by Cala on Unsplash

This recipe is an adaptation from The Green Life.  The recipe I adapted featured a crispy sage leaf.  This is a lovely idea, although I decided to add a roasted green chile.   Either way this is a seasonal staple to warm and energize you.

INGREDIENTS:

1 large onion finely chopped (if your butternut is on the smaller side, go smaller on the onion).  You can use white, yellow or a red onion.

2 cloves garlic (or substitute a teaspoon of garlic granules).  You should absolutely adjust garlic to your taste.

1 Tbsp turmeric powder (alternatively you could grate the fresh root if it is available)

1 tsp ground cumin

½ tsp paprika (smoked paprika is an option)

1 tsp sea salt

Medium to large butternut squash, peeled, seeds removed and cut into ½ inch dice. 

Freshly ground pepper (this ‘activates’ the turmeric so add it to your taste).  If your whole crowd doesn’t prefer pepper, add it in the serving bowl.

1 can full-fat coconut milk (if you like reserve a little for topping).  Note this isn’t the tetra pak coconut milk; you need the soup can variety.

2 – 2 ½ cups chicken broth.  Ideally use organic.  Bone broth is amazing.  Or if you don’t want the broth use purified water.

1-2 Tbsp Coconut oil to sauté the onion and garlic.

Topping:

Either use a tsp or so of coconut milk on each serving or a dollop of sour cream.

Chopped toasted almonds, pepitas (pumpkin seeds) or sunflower seeds.  To toast put them in a heated skillet on medium heat, stirring often for a few minutes.  Watch closely so they don’t burn. 

Roasted green chile (optional)

 Photo by Obed Hernandez on Unsplash

Photo by Obed Hernandez on Unsplash

DIRECTIONS:

Toast nuts or seeds for toppings.  Remove from heat to cool.

Heat a Tbsp or two of coconut oil in a large deep soup pot.  Add onion over medium heat and stir occasionally until nearly translucent. 

Add garlic and stir a few more minutes.  Add turmeric, cumin, paprika and sea salt.  Stir well. 

Add butternut, coconut milk and broth to cover.

Heat to gentle boil then reduce heat to simmer. 

Cook about 30 minutes until butternut is fork tender. 

While you can puree in a food processor or blender, I prefer a hand blender right in the soup pot (so you don’t have to transfer hot soup). 

Serve and top with green chile, freshly ground pepper to taste, with coconut milk drizzle or dollop of sour cream & sprinkle of toasted almonds, pepitas or sunflower seeds. 

Serve piping hot with your favorite accompaniments like steamed broccoli and quality protein for a complete meal.

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