Immune Boosting Turmeric & Autumn Squash Soup
This is a fiery yet sweet vegan squash soup that’s perfect for cold autumn days. Smooth and satisfying and of course packed with immune-boosting spices to protect you from winter illness.
Containing the Queen of The Spices – Turmeric – known for its powerful antioxidant qualities and topped with vegan cashew nut cream. Truly nourishing.
Total Time: 1 hour
Servings: 6
Rating:
Total Time: 1 hour
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the soup:
- 0.16666666666667 0.16666666666667 Tbsp coconut oil
- 0.16666666666667 0.16666666666667 large white onion (chopped)
- 0.66666666666667 0.66666666666667 cloves garlic (chopped)
- 33.333333333333 33.333333333333 g carrots (roughly chopped)
- 33.333333333333 33.333333333333 g sweet potato (peeled and roughly chopped)
- 83.333333333333 83.333333333333 g butternut/ pumpkin/seasonal squash (peeled deseeded and roughly chopped)
- 0.33333333333333 0.33333333333333 tsp turmeric powder
- 0.33333333333333 0.33333333333333 tsp ginger powder
- 0.041666666666667 0.041666666666667 tsp black pepper powder
- 0.083333333333333 0.083333333333333 tsp fine pink Himalayan salt
- 0.16666666666667 0.16666666666667 tsp veg stock/ bouillon powder
- 200 200 ml boiling water
- For the cashew cream:
- 16.666666666667 16.666666666667 g pre-soaked cashews
- 8.3333333333333 8.3333333333333 ml plant milk
- 0.16666666666667 0.16666666666667 Tbsp nutritional yeast
- pinch of salt and pepper
- pumpkin/sesame seeds to serve
Method
- Soak the cashews a for approx 6 hours before for cashew cream.
- Pre-chop all the veg so that everything is ready.
- Heat coconut oil in large saucepan on a low heat until melted then add the onion. Stir for 5 mins until starting to go transparent. Add the garlic & salt and fry for another few mins.
- Fill the kettle with water and set to boil.
- Next add all the powdered spices and keep stirring as blending in with the onion and garlic.
- Next add all the chopped veg.
- Give it a quick stir to coat with all the spices then top up the pan with 1.2 litres of boiling water & veg stock.
- Increase the heat to a medium heat and cook, ideally with a lid on, for 25 mins.
- In the meantime, to make the cashew cream, drain the cashews and place in a blender with the plant milk, salt, pepper and nutritional yeast, blend until smooth, adding a touch more milk if not desired consistency.
- When the large chunks of veg are soft. Remove from the heat and leave to cool for 5 mins before blending (ideally with a hand blender as hot soup inside a smoothie type blender can be a disaster!)
- Serve with the cashew cream drizzled on top or stirred in as desired.
- Served here with bread or crackers of your choice
