Every fall Whole Foods serves a triple squash soup that I am obsessed with. I have tried to recreate it at home several times, but I can never get the ratios correct. So this year I did away with the idea of a triple squash soup and added one of my favorite spices, turmeric.
Turmeric is part of the ginger family and has an earthy flavor. It tastes great in soups and stews as well as curries. This curried pea soups is one of my favorites and inspiration for this recipe. The earthiness of the turmeric mixed with a few other spices like cumin and ginger add a layer of warmth to the soup that is both comforting and nourishing. I served it along side this brussels sprout salad but it would tastes great with a warm piece of bread.
The weather has not cooled down in Charleston, but that is not stopping me from enjoying a few of my favorite fall recipes like this one. I'm sure I will make this a few more times during this season. What do you enjoy cooking in the fall?
Turmeric Spiced Butternut Squash Soup
1 onion, diced
1 tablespoon olive oil
1 large butternut squash, diced
1 garlic clove, minced
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
3 1/2 cups vegetable broth
Heat a large dutch oven or pot over medium heat. Add olive oil and onions and cook until onions are translucent. Add butternut squash and garlic and cook for 3-4 minutes until soft. Then, add all of the spices and cook for about two minutes until spices bloom and are fragrant.
Add the vegetable broth and bring mixture to a boil. Reduce to a simmer and cook covered for about 30 minutes until squash is tender. Remove soup from heat and either blend with a hand blender or in batches in a traditional blender. At this point I like to cook the soup for an additional 5 minutes to get the consistency I like. Season to taste and serve warm.