An anti-inflammatory, 1-pot soup that requires nothing more than throwing everything together and setting a timer! This turmeric butternut squash soup is filling and packed with flavor.
Peel butternut squash (a potato peeler works well for this). Next, cut the butternut squash in half (longways) and scoop out the seeds and stringy pulp with a spoon. Cut squash into about 1" cubes.
Add all ingredients except leafy greens to a large pot over medium/high heat, stir and cover. When soup begins to simmer, turn heat to low and let cook for 1 hour.
Stir in chopped leafy greens and stir. Once leafy greens wilt, serve and enjoy!
Notes
Let the soup cool and then put it in a freezer safe container for a quick and easy freezer meal.
Any leafy greens work well in this recipe. I like using rainbow chard but I've also used kale, spinach or beet greens.
This recipe might require a trip to the grocery, but if you're looking for some variety in your dishes these are great to have on hand.
Bragg Liquid Aminos is an all-purpose seasoning and can be found in most grocery stores by the soy sauce. You can replace it with soy sauce or tamari.
Miso paste is refrigerated and usually found by other refrigerated condiments. It seems to be cheapest at oriental grocery stores.