As Autumn sweeps in, the temperature has started to drop which makes staying inside that more appealing. What better way than to wrap up all cosy with a bowl of something warming and delicious. In winter I love cooking a variety of warming soups, stews and one pot wonders containing seasonal vegetables like pumpkin and squash. Making you own soups are great because they can be packed with lots of goodness, cheap and really versatile. You can get creative and play around with a range of flavours. Shop bought soups tend to have added sugars or unnecessary ingredients added into them so I prefer making my own, plus they are super simple to make.
This soup is full of antioxidant and anti inflammatory properties along with it being simple to make and only uses one pot.
Turmeric has been used in India for thousands of years as an Ayurvedic medicinal herb and spice. The spice has recently become much more well known and is now used regularly in cafes and restaurants. Turmeric has anti inflammatory properties, acts as an antioxidant, protects the heart in various ways, along with helping digestive and liver problems.
Turmeric Curried Butternut Squash & Carrot Soup Ingredients - Serves 3-4
1/2 Butternut Squash
2 Large Carrots
1 Red Onion
4 Cloves of Garlic
1 Small Cube of Ginger
500ml of Vegetable Stock
1 tsp of Turmeric Powder
1/2 tsp of Curry Power
Olive Oil or Coconut Oil
Salt & Pepper to season
Chilli Flakes (optional)
Sunflower and Pumpkin seeds to top (optional)
1. Peel the skin off the butternut squash and chop into cubes. Roughly chop carrots, ginger, onion and garlic
2. Heat the olive oil in a big saucepan. Once the oil is hot, add in the onion and garlic and simmer for a few mins
3. Add in the butternut squash, carrots and ginger once the onion and garlic has softened. Give the pan a good stir and simmer for 4-6mins
4. Add in the turmeric and curry powder. Stir the pan so all vegetables are coated in the spices. Simmer for another 2-4mins
5. Add 500ml of hot water to stock cube and let the stock cube dissolve. Once dissolved, add the stock to the pan and stir
6. Allow for the soup to simmer for 25-40 mins on a low heat with the lid on
7. Test butternut squash and carrots to see if they are soft. If so, remove from heat. Allow soup to cool down a little and then use a hand blender to blend the soup into a smooth consistency. Soup should be quite thick and creamy
8. Serve with a toasted bread of choice and enjoy!
Tip: Double the recipe to make a big batch, let the soup cool fully and then section single servings off into zip lock bags and freeze. This allows for a stash for those days when you don't want to cook but still want some home cooked goodness.
Leave a comment if you try it!