This year with the 2nd wave of the pandemic as we moved into the colder season we can all benefit from comforting and healthy food. We are all spending more time than usual indoors and this soup adds some sunshine vibes to the colder days and feels grounding and warming.
It is so delicious and I could easily have this everyday. Here I am sharing my easy recipe. The following recipe makes 2 portions.
Recipe
1 small butternut squash, roasted for 30 minutes in the oven at 350 Fahrenheit
1/2 onion, chopped
2 cloves garlic, grated
1 inch slice ginger, grated
1/2 tsp turmeric powder
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp cassava flour (optional)
1 tbsp olive oil
1 tbsp dill, chopped finely – to garnish
Cool the butternut squash and scoop out the flesh. Cut a quarter of the squash into small cubes and set aside. Blend the rest with 1 1/2 cup of water and the tapioca if using it. In a pan add olive oil, onion, garlic and ginger and sauté on low for a few minutes. Add the blended butternut squash, the chopped butternut squash, turmeric, ground pepper and salt. Simmer on low for7 minutes.
Remove from stove, pour in your favourite soup bowls, garnish with dill and voila! A healthy and delicious and vibrant looking soup that is perfect for cold days.
