Butternut Squash Turmeric Soup

This creamy, spiced soup makes a great first course, or main dish. Much like beets, fresh turmeric will stain your hands, cutting boards, and kitchen towels a sunny orange.

70MIN DURATION
60MIN COOK TIME
10MIN PREP TIME

3½ cups cubed butternut squash or frozen purée, or 1 large (1-pound) squash, halved lengthwise and seeded

Extra virgin olive oil

3 medium carrots, coarsely chopped

1 large onion, diced

Several fresh thyme sprigs

6 garlic cloves, whole and not peeled

2 tablespoons grated fresh ginger, or 2 teaspoons ground ginger

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon curry powder

1 tablespoon fresh grated turmeric, or 2 teaspoons ground turmeric

5 to 6 cups vegetable broth, chicken broth, or water

1 cup coconut milk

Garnish: chopped flat leaf parsley, toasted pumpkin seeds, toasted coconut, and extra virgin olive oil

Directions at jamiegeller.com

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