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Butternut Squash Soup

Butternut Squash Soup

weight and wellness coach

Saute squash, carrots, onions and red pepper in olive oil until vegetables start to soften.

Add crushed garlic, cumin and turmeric and cook on low heat, one or two minutes more.

Add broth (or water) and sambal and simmer until vegetables are very soft.

Puree soup with the appliance of your choice.

Add more liquid if you like it thinner and/or more sambal, or other ‘heat’ of your choice, if you like heat.

Serve with chopped cilantro.

Makes about 6 cups