Literally this is the easiest and healthiest soup that currently is a wintery favourite of mine. I would describe it creamy that beautifully warms the back of my throat that tastes deliciously succulent. With an added bonus it is extremely healthy with all the turmeric and ginger and comforting even though it has no cream in it and it will quickly become your easy Friday favourite. It has a sweet nutmeg hint in the background that suits perfectly with the butternut squash. It is key to garnish the soup with a pinch of chili and the thick greek yogurt is a needed touch, not only for a visual twirl but taste wise. Have a wonderful weekend darlings!
Garnish: Chili flakes, greek yogurt, black pepper
Begin by cutting the butternut squash (remove the seeds from the core) into smaller cubes. In a large saucepan on medium heat, add a dollop of butter and add in the butternut squash. Add in the roughly chopped onion, carrot, garlic, ginger and turmeric. Stir gently so they begin to sweat and let them simmer (make sure they don’t burn) for about 7 minutes under the lid. Then add in some water, until they are almost covered. Here you can also use coconut milk or cream instead of water or half and half if you wish. Add in some white pepper, nutmeg and salt. Let it simmer under a closed lid for 10 minutes. Blend the soup in a food processor until velvety smooth. Place back onto the stove and let it simmer for a bit and taste for flavour. Garnish: Place the soup in a bowl, add a dollop of thick greek yogurt, ground black pepper and chili flakes. Bon appétit!