Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tumeric-butternut soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tumeric-butternut soup is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Tumeric-butternut soup is something that I have loved my entire life. They are fine and they look fantastic.

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To get started with this recipe, we have to prepare a few components. You can cook tumeric-butternut soup using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tumeric-butternut soup:

1. Take 1 butter nut, peeled and boiled
2. Prepare 2 onions, diced
3. Make ready 2 carrots, diced
4. Make ready Fresh ginger, minced
5. Take Fresh turmeric, minced
6. Make ready 400 ml coconut milk
7. Prepare I tsp black pepper
8. Take 1 tsp paprika
9. Get to taste Salt
10. Get Cooking oil

I really enjoy having soup as a starter to a main meal when. Ginger-Turmeric Butternut Squash Soup is a silky, delicious vegetarian/vegan dish that's easy to make and takes just a few ingredients. The gorgeously colored soup is perfect for a lunch or light dinner. Recipe for Ginger Turmeric Butternut Squash Soup below!

Instructions to make Tumeric-butternut soup:

1. Gather your ingredients
2. To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.
3. Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.
4. Add in the butter nut and let it cook for about 5 min on medium heat.
5. Add in the black pepper, paprika and salt. Cook for a minute.
6. Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.
7. Turn off heat and let it cool for about 30 min or until when it not to hot to touch.
8. Pour it into a blender and blend until smooth.
9. You can serve cold or warm it up in a cooking pot before serving.
10. Enjoy with bread, chapati or even as it is.

Scrape butternut squash flesh, add roasted cubes, or thawed purée into a soup pot. Turmeric & Coconut Roasted Butternut Squash Bisque. To date, this has been my most reader-made recipe from my blog. In a medium sized saucepan, heat the olive oil and sauté the onion, turmeric, ginger and chili for a few minutes. Add the coconut milk and vegetable stock, bring to a simmer.

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