Turmeric Butternut Squash Soup
A simple turmeric butternut squash soup which is flavor filled and delicious
Servings: 2
Ingredients
- 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
Instructions
- 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
Notes
You can use a vegetable liquid broth as a replacement for the Knorr stock pot
The butternut can also be steamed in the microwave before adding it to the pot, it will speed up the cooking process