Butternut Squash & Turmeric Soup

Peel squash and cut into large chunks.

In a medium size pot, add squash, water and remaining ingredients. Cook for about 20 minutes or until squash is fork tender.

Using a serving size spoon or scoop, collect all the squash chunks as well as the other ingredients and add to a blender. (Don’t collect any of the liquid, only what comes in the scoop along with the ingredients. Reserve the broth for another soup base, or chicken base. Because the butternut squash contains a lot of liquid, you will not need to add any extra from the broth, although the broth is a tasty base for other recipes.)

Blend on high speed for about 45 seconds. I used a Vitamix. Depending on your machine you may need to blend for a little longer, until smooth.

Serve hot with your choice of toppings. Refrigerate for up to 4 days.