turmeric butternut squash soup
2 tbsp coconut oil
1 yellow onion, peeled and diced
2 garlic cloves, peeled and crushed
1 medium carrot, chopped
1 small potato, peeled and quartered
1 large butternut squash, peeled, deseeded and cut into wedges
2 tsp ground or freshly-grated turmeric
Salt and ground black pepper to taste
3 2/3 cups/900ml vegetable stock
Optional toppings: drizzle of extra virgin olive oil, a dollop of Greek yoghurt (not suitable for vegans or dairy-free) or toasted pumpkin seeds
Melt the coconut oil in a large pot, and add the onion, garlic, carrot, potatoes and squash. Cook until the vegetables begin to lightly brown. Add the turmeric and season with salt and pepper. Pour in enough of the vegetable stock to cover the vegetables. Bring to a boil. Then reduce the heat to low, cover the pot and simmer for 40 minutes, or until all the vegetables are tender.
Transfer the soup to a blender or use a hand blender and blend until smooth (be careful – it’s hot). Then return soup to the pot, and mix in any remaining stock to achieve the consistency you want. Season with additional salt and pepper if you feel necessary and top with a drizzle of extra virgin olive oil, a dollop of Greek yoghurt or toasted pumpkin seeds.