Butternut Squash Soup

This recipe is a part of ‘Holistic Autumn Detox’, a three day gentle detox. Butternut squash is cooked along with celery, tomatoes, and carrots. All the vegetables are roasted in the beginning in a few drops of oil. Roasting the veggies brings out their real flavors and adds a new dimension to the soup.

Course: Main / Starter

Preparation Time: 10 minutes

Cooking Time: 30-40 minutes

Ready In : 50 minutes  

Serves : 4

Ingredients

1 tsp olive oil

1 medium butternut squash – peeled, seeded, and cubed

2 medium carrots

2 celery stalks

2 large tomatoes

2-3 garlic cloves

1/2 tsp turmeric powder

1 inch cinnamon stick

1/4 inch star anise

4 cups water

Salt and black pepper as per taste

1/2 tsp roasted cumin powder

Handful of cilantro to garnish

Directions

Wash all the vegetables and roughly chop them into one inch pieces. Heat oil in a pan or use the insert of instant pot if pressure cooking. Add  cinnamon and anistar. Now add all the chopped vegetables. Roast them for 3 minutes on high flame. Add 4 cups of water, turmeric and pressure cook in the instant pot for 4 minutes. You can also cook them in a pan for 40 minutes  or until all the vegetables are tender. Puree the soup mixture. Adjust the consistency and add salt, pepper and roasted cumin powder as per your taste.      

Serving Suggestions : Have it as a meal or pair it with a salad or sandwich.     

Health Benefits This soup has no artificial sweeteners and is devoid of any cream. So you can have it daily and get all the minerals and vitamins from the veggies.