Turmeric Butternut Squash Soup


- 1 bag of frozen butternut squash
- 1 sweet onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp. fresh ginger, chopped
- 1 tbsp. olive oil
- 3-4 cups vegetable broth
- 1 tbsp. apple cider vinegar
- 1/2 tbsp. turmeric
- 1/2 tbsp. salt
- 1/2 tbsp. pepper
- 2 tbsp. coconut milk


Sauté butternut squash, onion, garlic, and ginger with olive oil in a deep Dutch oven until squash and onions are softened (about 6 minutes). Add the broth and bring to a boil. Use an immersion blender to combine into a soup consistency. Add the remaining ingredients, mix well, and let soup simmer for 30-40 minutes. Serve warm with 1 tbsp. of coconut milk added per bowl (for creaminess). Enjoy!

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