Description
This easy plant-based (vegan), gluten-free creamy Carnival Squash Soup with Turmeric is packed with the health and flavor of Carnival squash and turmeric root.
Ingredients
- 1 carnival squash (about 2 pounds)*
- 1 teaspoon extra virgin olive oil
- 3 stalks celery, diced
- 1/2 medium onion, diced
- 1 clove garlic, chopped
- 1 (2-inch) turmeric root, shredded (or 2 teaspoons dried turmeric)
- ¼ teaspoon black pepper
- Pinch sea salt (optional)
- 1 cup plant-based milk, plain, unsweetened
- 2 cups vegetable broth
Instructions
- Slice squash in half, scoop out the seeds, slice into quarters, leaving peel on. Place in a medium pot, add water, cover, and cook over medium heat for about 20 minutes, until flesh is tender. Drain water, and cool slightly until you can handle it.
- While squash is cooking, heat oil in a large pot or Dutch oven and sauté celery, onion, and garlic over medium heat for 5 minutes.
- Add the turmeric (reserving some for garnish), black pepper, and salt (optional) to pot or Dutch oven with vegetables, and sauté for an additional 5-8 minutes, until vegetables are tender.
- Scoop out cooked squash flesh from the peel with a spoon and add to the pot or Dutch oven with vegetables.
- Add plant-based milk, and vegetable broth to the pot or Dutch oven and cook for 3-5 minutes, until mixture is warmed through.
- Using an immersion blender, blend mixture in the pot until very smooth. Alternatively, transfer the soup to a large blender container and blend until very smooth. May need to process in batches to avoid spilling over.
- If necessary, reheat soup in the pot or Dutch oven until heated through.
- Ladle into soup bowls or large soup tureen. Garnish with remaining fresh or dried turmeric and drizzle of olive oil, as desired.
- Makes 4 servings (about 1 1/2 cups each).
Notes
*Carnival squash may vary in size. You may need to buy 1-2 squash to provide 2 pounds (weigh it with the peel) for this recipe.
Instant Pot Directions: Peel and chop squash. Place squash, oil, celery, shallot, garlic, three-fourths of turmeric root, black pepper, sea salt (optional), plant-based milk, and vegetable broth in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Remove soup from pot and place in large blender. Process until blended and creamy (may need to process in small batches). Serve immediately. May garnish with remaining turmeric as desired.
Slow Cooker Directions. Peel and chop squash. Place squash, oil, celery, shallot, garlic, three-fourths of turmeric root, black pepper, sea salt (optional), plant-based milk, and vegetable broth in the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Remove soup from slow cooker and place in large blender. Process until blended and creamy (may need to process in small batches). Serve immediately. May garnish with remaining turmeric as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 137
- Sugar: 2 g
- Sodium: 396 mg
- Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 5 g