Updated: Mar 22
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 over low heat.
When the oil is heated, add in the chopped-up shallots and garlic. Cook until the onion is translucent.
Add the spices into the pot and stir until combined. Then, add in the diced butternut squash and mix.
Pour water into the pot until it covers the squash. Put the lid on top of the pot and turn the heat up to medium. Cook until you can easily put a fork through the squash. Once cooked, kill the heat.
In a blender, add in the squash and the liquid - the amount can vary depending on how thick or thin you would like your soup to be. Blend on low speed, adding the remaining olive oil in steady steam as it blends. I like to drink the leftover broth not used in the blender for additional nutrition, especially when I am feeling under the weather.
Pour the blended mixture back into the pot and serve in a bowl while hot.