This Butternut Squash Turmeric Ginger Soup is a comforting and flavorful vegan dish that's perfect for chilly days. The combination of butternut squash, turmeric, and ginger not only creates a vibrant color but also delivers a rich and aromatic taste. Coconut milk adds creaminess while vegetable broth forms the base of this nutritious soup.
Ingredients: 1 medium butternut squash, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon ground turmeric. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper to taste. 1 tablespoon olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, grated ginger, and ground turmeric. Cook for another 2 minutes. Add diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to let flavors meld. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 35 minutes
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