Rhiannon Lambert
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BUTTERNUT SQUASH, GINGER & TURMERIC SOUP

  • icon
    45 Minutes
  • icon
    4 People
  • icon
    easy

Ingredients

  • 2 Butternut Squash, cut lengthwise and de-seeded
  • 3 mugs of Vegetable Stock
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 large Onion
  • 1 tsp Turmeric Powder
  • ½ tsp Paprika Powder
  • 2 tsp Lemon juice
  • 2 tsp Coconut Oil
  • ½ tsp Himalayan Salt
recipe
  • icon
    45 Minutes
  • icon
    4 People
  • icon
    easy
recipe

Ingredients

  • 2 Butternut Squash, cut lengthwise and de-seeded
  • 3 mugs of Vegetable Stock
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 large Onion
  • 1 tsp Turmeric Powder
  • ½ tsp Paprika Powder
  • 2 tsp Lemon juice
  • 2 tsp Coconut Oil
  • ½ tsp Himalayan Salt

Instructions

  1. Prep your ingredients, peeling cutting the onions into wedges, finely slice the garlic
  2. Brush the flesh of the squash with Coconut Oil and season with Garlic and a pinch of Turmeric, Paprika and Salt. Roast the Butternut Squash flesh side up for 30 minutes or until soft
  3. Scoop the flesh from the skin with a spoon into a pot, adding Vegetable Stock, Ginger, Turmeric, Paprika, Salt and Lemon Juice
  4. Simmer for 10 minutes on low heat and then puree using a blender
  5. Once blended, return soup to simmer for 5 minutes, seasoning with Lemon juice to taste
  6. Divide the soup between bowls and serve

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  • GREEN SUPERFOOD PORRIDGE

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