Name: Immune Boosting Turmeric & Autumn Squash Soup Recipe
Total time: 50 min
Yield: 6
Ingredients: 1 Tbsp Coconut Oil; 1 Large White Onion (chopped); 4 Garlic Cloves (chopped); 200g Carrots (roughly chopped); 500g Butternut/ Pumpkin/ Seasonal Squash (peeled deseeded & roughly chopped); 2 Tsp Turmeric Powder; 2 Tsp Ginger Powder; 1/4 Tsp Black Pepper Powder; 1/2 Tsp Fine Pink Himalayan Salt; 1 Tsp Veg Stock/ Bouillon Powder; 1200ml Boiling Water; 100g Pre-Soaked Cashew Nuts; 50ml Plant Milk; 1 Tbsp Nutritional Yeast; Pinch of Salt; Pinch of Pepper; Sprinkle of Pumpkin Seeds; Sprinkle of Sesame Seeds; Gluten-Free Panini Bread/Crackers

Immune Boosting Turmeric & Autumn Squash Soup Recipe

This is a fiery yet sweet soup and its 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.

Equipment

Cup
Chopping Board
Knife
Large Saucepan
Wooden Spoon
Kettle
Sieve
Blender/Hand-Blender
Serving Bowls

Ingredients

For the soup

1 Tbsp Coconut Oil
1 Large White Onion (chopped)
4 Garlic Cloves (chopped)
200g Carrots (roughly chopped)
500g Butternut/ Pumpkin/ Seasonal Squash (peeled deseeded & roughly chopped)
2 Tsp Turmeric Powder
2 Tsp Ginger Powder
1/4 Tsp Black Pepper Powder
1/2 Tsp Fine Pink Himalayan Salt
1 Tsp Veg Stock/ Bouillon Powder
1200ml Boiling Water

For the cashew cream

100g Pre-Soaked Cashew Nuts
50ml Plant Milk
1 Tbsp Nutritional Yeast
Pinch of Salt
Pinch of Pepper

Optional toppings

Sprinkle of Pumpkin Seeds
Sprinkle of Sesame Seeds
Gluten-Free Panini Bread/Crackers

Method

Soak the cashews a few hrs 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.

Click to enlarge

Indigo Recipes

Indigo Herbs is where ancient wisdom, modern pharmacy, and cutting-edge nutrition come together. Our aim is to inspire and empower each individual into taking responsibility for their own health and well-being by providing them with a vast array of natural health products and educational resources. For many of us that inspiration and empowerment starts in the kitchen - our recipes are meant to spark the creativity we all have within.