Nothing says fall like a cozy cup of soup on a cold day. Butternut squash soup has been a favored by many this time of year for its creamy texture and sweet flavor. Here is an exotic, slightly spicy twist on the traditional favorite with some added anti inflammatory health benefits from ginger and turmeric.
I usually make a quick simple stock by filling a pot with 8 cups filtered water and adding 2-3 stalks of roughly chopped celery, 1 rough chopped yellow onion, 1-2 rough chopped medium sized carrots and a good pinch of sea salt. I sometimes add parsley to the broth depending on the type of soup I’m making, but for this one I keep it simple. Bring the stock ingredients to a boil and then let simmer for 10-15 min. Its great to use in soups and for adding extra flavor to cooked grains, sauces or stir-fry.