Ingredients

The following ingredients have 2 Servings
  • 1/2 butternut squash (1.5 pounds or 650 g)
  • 2 carrots
  • 1 celery stalk
  • 1 leek
  • 1/2 onion
  • 3 cloves of garlic
  • 2 cups water (500 ml)
  • 1 tbsp extra virgin olive oil (optional)
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1/8 tsp ground black pepper

Instruction

  • Peel and chop the veggies.
  • Pour the water into a large pot, add the veggies and bring it to a boil. Then cook over medium-high heat for about 15 to 20 minutes or until the veggies are soft.
  • Place the soup in a blender, add the rest of the ingredients and blend until smooth.
  • We added some sauteed carrots, chopped walnuts and sesame seeds on top.
  • Store in a sealed container in the fridge for up to 5 days. You can also freeze it.