Roast Butternut Squash & Turmeric Soup
15 min Prep, 1 h 30 min Cook
Pre heat the oven to 190c, place your whole butternut squash on a baking tray in 1 inch of water.
Roast for 1- 1 1/2 hours or until soft enough to easily put a knife through. Once it’s cooked take it out of the oven, slice it in half and scoop out the soft butternut squash.
In a saucepan heat 2 teaspoons of coconut oil/ olive oil, add diced onions and on a medium heat simmer until they are soft. Add the finely chopped garlic and turmeric, stir continuously for 1 minute so it doesn’t burn.
Then add the butternut squash and chicken stock and let simmer for about 10 minutes. Pop it all in a blender and TA DAA smooth butternut squash and turmeric soup!
Serving Size 461 g
|Amount Per Serving|
|Calories 426 cals||21%|
|% Daily Value*|
|Kilojoules 1783 kJ||21%|
|Fat 27.8 g||43%|
|Sodium 23 mg||1%|
|Carbohydrate 43.7 g||15%|
|Protein 6.5 g||13%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|