Butternut Turmeric Soup

Recipe serves approximately 4-16 oz portions

Ingredients for 4 Servings:

  • 2 tablespoons Olive Oil
  • 1 medium Onion, diced (about 1 cup)
  • 1/2 cup Celery, diced (3/8" pieces)
  • 2 cups Water
  • 2 cups Butternut Squash, diced
  • 1/4 cup Sweet Potato, diced
  • 1/4 Spice Bag - Butternut Turmeric (adjust to taste)
  • 1/2 cup Coconut Milk
  • 1/4 teaspoon Sea Salt
  • A pinch of Ground Nutmeg
  • 1/2 teaspoon Dried Ground Rosemary
  • 3/4 teaspoon Ground Black Pepper
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 tablespoon Turmeric Powder

Procedure for 4 Servings:

  • Heat a large pot over medium heat.
  • Add the olive oil and diced onions. Cook for about 5 minutes or until they become translucent.
  • Add water, butternut squash, celery, half of the sweet potatoes, and the spices. Stir and bring to a gentle boil.
  • Reduce the heat, cover, and simmer for about 25 minutes, or until the vegetables are tender.
  • Use a blender or immersion blender to puree the soup until it's smooth.
  • Add the remaining sweet potatoes and coconut milk. Continue to cook for another 10-15 minutes until the sweet potatoes are tender.
  • Check the temperature (should be above 185°F or 85°C).
  • Turn off the heat and serve your Butternut Turmeric Soup.