Butternut Squash And Turmeric Soup

2 tbsp. plus 1 tsp. extra virgin olive oil

1 large onion, roughly chopped

1 tbsp. vegetable bouillon base (we used Better Than Bouillon)

1 medium butternut squash (about 2 ½ lbs.), peeled (seeds reserved), cut into 1" pieces

2 medium carrots, cut into 1" pieces

2 ¼ tsp. turmeric

2 ¼ tsp. black pepper

2 tbsp. light coconut milk

Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Meanwhile, combine the bouillon base with 6 cups boiling water, stirring to dissolve.
Add the squash, carrots, 2 teaspoon turmeric and ½ teaspoon pepper to the Dutch oven and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 18 to 22 minutes.
Meanwhile, heat oven to 375°F. Toss the reserved seeds (about ¼ cup) with the remaining teaspoon of oil, ¼ teaspoon turmeric and ¼ teaspoon pepper and roast until golden brown and crispy, 9 to 11 minutes.
Using an immersion blender (or standard blender, working in batches) purée the soup. Sprinkle with the toasted seeds and swirl in the coconut milk.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m