Turmeric Roasted Butternut Squash Soup Recipe
Butternut squash is an abundant source of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene. Antioxidants help prevent or slow cellular damage and reduce inflammation, which may reduce your risk of several chronic diseases.1
Turmeric’s main active component — curcumin — is what gives the spice its yellow color. Curcumin has anti-inflammatory properties, making it a potential treatment for a number of health conditions, including reduced pain and increased ease of movement in people with osteoarthritis.2
These and other orange-hued vegetables are rich in vitamin A and beta-carotene, both of which are believed to fight inflammation.2
Sage tea is particularly high in rosmarinic acid. Animal and test-tube studies have shown that this antioxidant provides numerous benefits, such as decreased inflammation and blood sugar levels ( 3 , 4 ).3
Thymol’s anti-inflammatory effects have been documented in several studies. The thymol in thyme oil is effective at reducing inflammation and infection. According to recent research, thymol’s anti-inflammatory and antibacterial properties make it beneficial for oral health.4
1 butternut squash
1 yellow onion
2 celery stalks
2.5 cups of vegetable bouillon
5 cloves garlic
5 sprigs of Thyme
5 leaves of Sage
Prep the squash: Set oven to 450. Cut the squash in half, lay face-up on the cooking sheet or pizza stone. Drizzle with oil of your choice – I used olive oil. Top with salt, pepper, and ground turmeric. Bake for 45 minutes.
Prep the veggies: While your squash is roasting, cut up your onion, carrots, and celery. Dice up the garlic cloves.
For the next step, I use the Instant Pot Ace Plus Blender for homemade soups and it is a life saver. If you are using the Instant Port Ace Plus Blender, simply place your veggies, broth and herbs in the blender, and press “Soup” twice and then hit “Start” and you’re done. As of this post, it is currently 60% OFF.
If you’re using a traditional stove and blender method, I’m sure cooking in a pot of the stove and then blending the ingredients would work fine, but probably not nearly as fun! Another thing I love about my Instant Pot Blender is the self-clean feature. Simply rinse the glass body, fill with 32 ounces of hot water, hit the “Clean” button and you’re done!
I also made some candied pecans by tossing chopped pecans in plant-based butter, golden monk fruit, and cinnamon, and popped them into my convection oven for a few minutes.