Veggies and more veggies, did I say veggies. I am having the time of my life trying to feed my 10 year old all these veggies and it’s only been a few days being meat-free. Not to forget we have almost another month to go soon. He can’t have mac and cheese everyday now, can he. I already feel guilty about not being the perfect mom somedays. Imagine if I fed him badly everyday….we cant have that now…LOL!
At least I got to make some Turmeric Butternut Squash Soup today, a very healthy and nutritious dish need I say. Winter is coming to a close so we won’t be doing soups for much longer. As you all know I like adding my little Indian touch to my recipes, thus the addition of cumin and a hint of chilli flakes. Mmmmm, do I add chilli flakes to all my recipes….seems like it. It does add a nice kick to most dishes.
Butternut squash is packed with nutrients. It is also a great source of fibre, including vitamins A, C, E and B along with minerals such as calcium, magnesium, and zinc. Turmeric is a potent anti-inflammatory and antioxidant. You can read more about the benefits of turmeric here. In our home we add turmeric to almost all our Indian dishes. I still remember my mum making us a turmeric milk loaded with ginger whenever we were sick, only then I didn’t know all the benefits of turmeric.
This Turmeric Butternut Squash Soup is an easy dish to cook. If you want to speed up the cooking process you can steam your butternut in the microwave. I added it raw because I had enough time to allow it to simmer. Once it’s cooking you really don’t have to pay much attention to it. I used a veggie stockpot but if you don’t have any you can use a liquid vegetable stock.
We certainly loved this soup and this recipe is definitely a keeper. If you want something more hearty and you not having a meat-free day you can try my Easy Chicken Soup
Turmeric Butternut Squash Soup
- 3 cups butternut cubes
- 2 tbsp olive oil
- 1 tspn cumin seeds
- 1/2 tspn minced garlic
- 5 sprigs thyme leaves only
- 1/2 tspn turmeric
- 1/2 tspn chilli flakes
- 1 knorr vegetable stock pot
- 3 cups water
- 1/4 cup fresh cream
- Heat oil and add the cumin seeds. Once it starts to splutter add the onion and thyme. Sauté until onion is translucent
- Add garlic and sauté for 30 seconds
- Add the chilli flakes and turmeric together with the butternut. Mix well and sauté for 2 minutes
- Add the vegetable stock pot and the water. Bring to the boil
- Turn the heat down and simmer on a low heat for 30 minutes or until the butternut is soft and tender. You can add a little more water during cooking time if you want a thinner consistency
- Remove from heat, add cream and blend, using a food processor or stick blender until smooth and creamy
- Season with salt if required