Best Ginger Turmeric Squash Soup Recipe

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Ginger Turmeric Squash Soup

A hearty and comforting soup with a definite kick, this Ginger Turmeric Squash Soup will is guaranteed to make you feel warm inside, whether you decide to eat it hot, or cold!

A hearty and comforting soup with a definite kick, this Ginger Turmeric Squash Soup will is guaranteed to make you feel warm inside, whether you decide to eat it hot, or cold!

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 large cloves garlic, chopped
  • 2 large carrots, peeled and chopped
  • 1-2 tbsp chopped fresh ginger*
  • 1 tsp ground turmeric
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper, optional
  • 3-1/2 cups vegetable broth
  • 4 cups leftover cooked squash**

Optional Garnish

  • Toasted sesame oil
  • Sesame seeds
  • Chopped cilantro and carrots

Equipment

  • High Speed Blender

Instructions

  • Heat a few tablespoons of olive oil (or other cooking oil of your choice) in a large pot over medium-high heat; once hot, add the onion, garlic, carrots and ginger. (If you are using fresh cubed squash, you will want to add it to the pot now as well)
  • Cook until slightly softened and fragrant, then add the salt, pepper and ground turmeric and stir well; continue cooking for a minute or two, to develop the flavors.
  • Add the vegetable broth, bring to a boil, then reduce the heat to a simmer and cook gently until the carrots are tender, about 5 minutes.
  • Add the cooked squash and continue cooking for about one minute, until the squash is heated through.
  • Carefully ladle the soup into a High-Speed Blender and process until smooth and creamy; work in batches if you have to.
  • Serve promptly, garnished with a few drops of toasted sesame oil, sesame seeds, chopped cilantro and finely chopped carrots, if desired.
  • This soup is also delicious served cold or at room temperature; feel free to experiment and decide which version you like best!

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