By Mareika Muller
I love anything butternut squash – roasted, boiled, or mashed. This beautifully shaped vegetable is rich in phytonutrients and antioxidants and its sweetness and texture is delicious. This soup is made with a bit of a twist: turmeric, marsala, and lemon. I wanted to share this soup now because I make it all year round – not only in the fall, when winter squash begins to come into season.
I make a huge batch of vegetable and or chicken broth and freeze it for anytime I make soups like this. It’s always on hand and ready to go. You can also buy a good brand of broth that you enjoy.
2 table spoons Avocado oil
2 medium onions peeled and sliced (at times I will add some leeks)
1 pound (454g) butternut squash, cubed
1 head garlic peeled, chopped
1 teaspoon masala
1 teaspoon turmeric
1/2 a lemon juice
5 cups Vegetable or Chicken broth (I usually make my own broth – huge batch and then freeze)
Himalayan salt & pepper to taste
- Saute Onion, leeks, garlic and squash in Avocado oil until golden.
- Add broth and seasoning (marsala, turmeric, lemon juice, salt & pepper). Simmer for about 20 minutes.
- Place mixture into the Vitamix container in batches and secure lid. Or use a hand blender until pureed.
- Serve and enjoy.
Makes about 7 Cups.