This must be one of the easiest and creamiest soups I have ever made. And all you need is an oven, a blender and a kettle. And of course the delicious ingredients. This soup is extremely low maintenance and isn’t one of those soups that need to simmer on the stove for a day! All you need to do is simply roast the veggies in the oven and walk away until everything is ready to add to the blender! So if you are looking for a simple, quick and nourishing soup recipe that you can whip together one evening after work, you’re in luck!
The star ingredient in this soup is definitely turmeric. Turmeric is most commonly known for it’s anti-inflammatory properties and is used to treat pretty much any condition. Curcumin is the active ingredient in turmeric and is even more potent than turmeric itself. In numerous studies, curcumin’s anti-inflammatory effects have been shown to be comparable to the potent drugs hydrocortisone and phenylbutazone as well as over-the-counter anti-inflammatory agents such as Motrin. Turmeric is also a great source of both iron, manganese, vitamin B6, dietary fiber, and potassium. Other benefits of turmeric include:
- Treatment for Irritable Bowel Disease (IBD)
- Protection against Rheumatoid Arthritis
- Cancer prevention and protection
- Decreased cholesterol
- Improved liver function
- Cardiovascular protection
The flavour of (powdered) turmeric is quite mild and can be added to smoothies, soups, dressings and sauces and should be added to as many dishes as possible because of its super power properties. Fresh turmeric root is much more potent and flavourful than dried turmeric powder. It might be more difficult to find fresh turmeric but if you’re living in Toronto, The Big Carrot has them in stock. Otherwise you can visit your local health food store that has a selection of produce and you should be able to find it there.
- 1 large butternut squash
- 4-5 cloves of garlic
- 1 large onion
- 4 cups of boiling water or vegetable stock
- 1 tsp. of fresh thyme or 1/2 tsp. of dried thyme
- 1 tbsp. of fresh turmeric or 2 tsp. of dried turmeric
- 1 tsp. each of S & P
How to Make:
- Preheat the oven to 400.
- Cut the butternut squash into cubes and onion into quarters
- Roast the butternut squash, onion and garlic on two baking sheets (it didn’t all fit on one) with a little coconut oil and a sprinkle of S & P.
- Roast in the oven for approximately 30 minutes until the squash is soft and the onions are golden.
- In a blender, add the water, spices and the roasted veggies and blend for about one minute until the soup becomes creamy.
- If the soup is too thick you can add a little more water.
- I like adding toppings to my pureed soups because it adds another element of texture and allows for proper digestion of food from the chewing motion. For this soup, I sautéed kale in a touch of oil with garlic, and a sprinkle of sesame seeds in the pan for about 3 minutes on medium heat. The kale turned nice and crunchy and was a perfect (green) addition to the soup. For those of you who like to spice things up (and add a little extra protein and fibre), you can sprinkle some Spicy Roasted Chickpeas to the soup.
Side note: The turmeric stained my vitamix container and had a slight yellow hue (though I am happy to say that it has since recovered) . So I would suggest (if you don’t want a yellow blender for a week or so) to only add in the turmeric once you’ve transferred the soup to a pot or the jars that you are storing it in.