Inflammation Reducing Butternut Squash Soup with Turmeric

April 1, 2016

 

 

 

Servings: 2 people

 

Ingredients:

  • 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

Directions:

  1. 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.

  2. Add in butternut squash and turmeric. Stir to coat the squash for about 1 minute.

  3. 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.

  4. 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.

  5. 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.

  6. Enjoy it!

 

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.

 

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