With pungent flavor and a hint of sweetness, Turmeric Butternut Squash Apple Soup is the cure for all that ails you during the fall and winter months. It is healthy comfort food and elixir in one.
Vitamins are part of my daily ritual.
Yes, I miss them some days. My brain is on overload, so I tend to forget them here and there.
I know I’m not the only one who is trying to shore up their immune system to fend off the usual seasonal bugs or worse.
This year it’s more important than ever.
I know that sleep and exercise are part of this body balance. Working out isn’t a problem. My issue is finding enough hours in the day to accomplish everything.
As a result, I end up getting a less than adequate night’s sleep.
Even though I lose points on sleep, I gain some on my diet.
At this point, it is part of my routine to try to squeeze as many fruits and vegetables into my meals.
Soup is one of the easiest ways to pack in lots of produce and benefit from the range of nutrition they have to offer.
A bonus is that you can end up with freezable leftovers.
One of my healthy favorites is this turmeric butternut squash apple soup.
What is Turmeric?
Turmeric is a spice that’s often in Asian cuisine. The plant is part of the ginger family.
It has a bright yellow golden hue.
Besides flavor and color, turmeric benefits wellness. It is thought to fight pain and inflammation as well as boost your immune system.
This explains why turmeric continues to gain popularity.
How To Make Turmeric Butternut Squash Apple Soup
For this turmeric butternut squash apple soup, I start by sautéing diced onions in olive oil in a large saucepan on the stove.
When the onions are translucent, I add garlic, turmeric, cumin, red pepper flakes, salt and pepper.
Once everything is fragrant, I stir in cubed butternut squash, diced apples and veggie broth.
The apples give the soup just a hint of sweetness that’s also a good balance with the pungent turmeric.
After 15-20 minutes of simmering, the butternut squash and apples have softened.
Then I blitz them with an immersion blender or transfer the mixture to a blender to be pureed until the soup is smooth and silky.
I like keeping the topping for my bowl of turmeric butternut squash apple soup simple with just a swirl of yogurt, chopped cilantro and black pepper.
Think of this soup as a cure for everything that ails you.
Food is far more than just fuel for me. A vegetable puree soup is comfort and elixir in one.
Turmeric Butternut Squash Apple Soup
- Prep Time: 10 minutes
- Cook Time: 23-28 minutes
- Total Time: 33-38 minutes
- Yield: Serves 4 1x
1 tablespoon olive oil
1 white onion, roughly chopped
1 garlic clove, minced
1 teaspoon turmeric
1/2 teaspoon cumin
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper plus more for serving
1 large butternut squash (about 3 pounds), peeled and diced
1 apple, peeled, cored and diced
4 cups low-sodium vegetable broth
Yogurt and chopped cilantro for serving
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic, turmeric, cumin, red pepper flakes, salt and pepper and continue cooking for an additional 3 minutes.
Add the butternut squash, apples and vegetable broth. Bring the soup to a simmer and cook for 15-20 minutes until the squash and apples are soft.
Either use an immersion blender in the saucepan or carefully transfer the soup in batches to a blender to puree. Return the soup to the saucepan to reheat.
Divide into bowls and swirl with yogurt and sprinkle with cilantro and black pepper before serving.