Ingredients
- 1 large butternut squash peeled and cubed (approximately 8 cups)
- 2 bottles 2 x 12 ounces OWYN Turmeric Golden Mylk
- 4 cups vegetable stock I used Savory Choice™ Liquid Vegetable Broth Concentrate – reduced sodium
- 1 Tbs. fresh or dried rosemary
- 1 tsp. fresh ginger root minced (may use powder as an alternative)
- 1 tsp. dried or 2 tsp. fresh thyme
- salt and pepper to taste
- 1-2 Tbs. olive oil if cooking squash in the oven
Instructions
- If using a pressure cooker or Instapot, prepare squash by peeling then scooping out the seeds and strings. Cut the squash into 1-2 inch cubes. (Wash and reserve the seeds to toast for snacks!)
- Add together with OWYN, broth/stock, herbs and 1/2 teaspoon each of salt and pepper in the pot. Cook according to your machine's directions for Butternut Squash; my Cuisinart cooked for 5 minutes on High Pressure.
- If using oven and stove-top method, preheat oven to 350°F.
- Peel squash, scoop out the seeds and strings, then cut into 1-2 inch cubes. (Wash and reserve the seeds to toast for snacks!).
- Place cubes onto a parchment-lined baking sheet. Drizzle with 1 - 2 tablespoons olive oil, then sprinkle 1/2 teaspoon each of salt and pepper, to start. Stir to coat all the cubes.
- Cook in the preheated oven for 50 minutes, stirring once or twice during the bake. Cook until the squash is fork tender.
- Another option: cook in a crockpot on high, covered, for 1-2 hours, until very tender.
- Transfer cooked squash into a large food processor or a large stock pot to use an immersion blender (or in the crockpot). Add herbs.
- After squash has cooked using either method, pulse in processor or with immersion blender until the mixture is creamed. If using a food processor, pour the purée back into the stock pot.
- If you cooked the squash in the oven, add vegetable stock. Taste the soup before adding more salt and pepper to determine if, and how much is needed (remember that pepper helps the body absorb turmeric). Feel free to add more herbs or turmeric spice as well, to taste.
- If the soup is too thin, cook at medium-low heat with the lid off until it has cooked down to the desired consistency; if the soup is too thick, add more OWYN or vegetable broth until the soup is the consistency you prefer. Keep soup warm for serving by cooking on the stovetop at low temperature with the lid on the pot.
- Serve warm in gluten free boules or edible squash bowls. Garnish with additional fresh rosemary or thyme.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.