The Easiest Butternut Squash Soup
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Print Recipe Servings 4 servings
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Ingredients
- 1.5 pounds (700 g) butternut squash or pumpkin, peeled and deseeded
- 2 medium (420 g) potatoes
- 1 large carrot
- 1 large onion
- 2 cloves garlic
- 1 inch (2.5 cm) fresh turmeric tuber
- 1- inch fresh ginger root
- ¾ tsp thyme
- 1 tsp salt
- ½ cup (60 g) raw cashews
- 5 cups (1200 ml) water
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Instructions
- Chop the veggies (butternut squash, potatoes, carrot, and onion) into 2-3 large pieces.
- Place them in a pot together with the garlic, turmeric, and ginger. Add the water and bring to a boil. Cook for about 20 mins or until tender.
- Put the cooked veggies, garlic, ginger, turmeric, and cashews in a blender. Add vegetable broth from the pot, season with thyme and salt, and blend for several minutes or until creamy.
- Transfer the soup back to the pot. Serve with croutons, boiled chickpeas, or buckwheat. Enjoy!
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Notes
- You can adjust the thickness of your soup by adding more or less vegetable broth.
- I prefer to add the pumpkin last, around 10 mins after the other vegetables. It boils quickly and I don’t want to overcook it. Thus more nutrients are preserved.
- If you don't have fresh ginger or turmeric, you can use 1 teaspoon dried of each.
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