Servings: 2 people
Cut butternut squash (2 inches chunks): 2 cups
Bone broth or organic veggie broth or chicken broth: 2-3 cups
Fresh or dried oregano: 1 tsp
Fresh or dried dill: 1 tsp
Grated or chopped ginger: 2 tsps
Diced white or yellow onions: ¼ cup
Black pepper: a pinch
Turmeric powder: 2 tsps (may use the finely chopped fresh turmeric)
Cooking oil: refined olive oil, avocado oil, or ghee - 2 tbsps
Pink salt or sea salt
Leeks: ¼ cup
Bone broth or chicken or vegetable stock: 1/3 cup
Scallions: 1, cut into small pieces
Cilantro: the leave part and cut into small piece – ¼ cup
Extra virgin olive oil (EVOO): 1-2 tsps
Heat the refined olive oil, coconut oil, or ghee in a pot briefly on medium heat. Then add in leeks, onions, ginger, oregano, and dill. Stir-fry until onions become partially translucent. Make sure the herbs are not burned.
Add in butternut squash and turmeric. Stir to coat the squash for about 1 minute.
Add the broth into the pot and make sure there is enough liquid to cover the squash. Then add salt. Bring it up to boil and lower the heat to simmer. Put the lid on and cook for about 20-30 minutes until squash becomes soft.
At last add in scallions and most of the cilantro and stir briefly. You can use whatever amount you would like for these two ingredients. Immediately transfer the whole soup into a blender. Blend it until you get a nice and smooth texture. If it is too thick, you may add more broth. You may also add more salt to your taste.
Transfer the soup into the serving bowl. Use the leftover cilantro to decorate the top of the soup. Drizzle small amount of EVOO as well.
Tips: make a big batch and store it in different small glass containers and then freeze them, so you don’t need to cook it everyday.