Butternut Turmeric Soup
50 Min
DF
GF
NF
V

Butternut Turmeric Soup

Butternuts are all over farmers markets here in Houston. While there are many ways to cook one, in this cool weather a soup made with the creamy sweet orange pulp of the butternut is a good option. Peeling a butternut may be the hardest part of this recipe but if you can, buy a little one as their skin is more tender and use a good peeler. When combined with the earthy flavor of fresh turmeric and the haunting note of cloves, this is a healing soup if there ever was one!

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Cook Time

50 minutes + soak & rest time

Serves

4

Step 1
Rinse and soak the lentils for an hour or two. Drain.
Step 2
Peel the butternut, turmeric, ginger and cloves and combine with the drained lentils, serrano, salt and 3 cups of water in a medium stockpot.
Step 3
Over high heat, bring the mixture to a boil, then cover and simmer for 30 minutes. Let the mixture rest for another 30 minutes then puree in a blender until smooth.
Step 4
When ready to serve, in a small frying pan, warm the olive oil and add the cumin seeds. They will pop and sizzle ~ immediately after, add them to the soup. Serve with toasted pumpkin seeds and fresh herbs like parsley or cilantro.

1/4 cup yellow or orange lentils

1 butternut squash (roughly 1 pound)

2 3-inch pieces of fresh turmeric

3-inch piece ginger

3 to 4 cloves

1 serrano pepper (optional)

Salt


3 to 4 tablespoons olive oil

1 teaspoon cumin seeds

2 tablespoons toasted pumpkin seeds for garnish

Herbs for garnish

Notes & Variations

  • If the soup mixture is too thick, add another 1/2 cup of water.
  • Cumin seeds are not essential to the recipe ~ feel free to substitute with mustard or fennel seeds.
  • The soup puree can be frozen for up to 6 months.
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50 Min
DF
GF
NF
V

SPOONFULS OF SUNSHINE.

Because your body deserves it.

WE LOVE YELLOW

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