Updated: Mar 9
6 tablespoons olive oil, divided up
1 shallot, chopped
1 clove garlic, minced
½ teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon black pepper
¼ himalayan salt
3 cups butternut squash, peeled and cubed
3 cups water
In a large pot, heat up 1 tablespoon of olive oil, low heat.
When oil is heated, place chopped up shallots and garlic. Cook until onion is translucent.
Then add in spices to mixture - combine all together.
Then add butternut squash and mix.
Pour water over squash and cover, turning the heat up to medium. Cook until you can easily put a fork through the squash.
When cooked, place squash into a blender, leaving some left over liquid. Depending how thick or thin you would like your soup, blend in low speed, adding remaining olive oil in a steady stream as it blends.
I like to drink the leftover broth not used in the blender for additional nutritions, especially when I am feeling under the weather.