2 tablespoons virgin olive oil plus 1 teaspoon extra
1 large onion, roughly chopped
1 vegetable bouillon base (best to use Better Than Bouillon)
1 medium butternut squash (about 2 ½ lbs / 1.1 kg), peeled (seeds reserved), cut into 1 inch / 2.5 cm pieces
2 medium carrots, cut into 1 inch / 2.5 cm pieces
2 ¼ teaspoons turmeric
2 ¼ teaspoons black pepper
2 tablespoons light coconut milk
Instructions
Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onion and cook it covered, stirring occasionally, until it becomes tender – about 6 to 8 min.
Combine the bouillon base with 6 cups of boiling water and stir until it dissolves. Add the squash, carrots, 2 teaspoons of turmeric and ½ teaspoon pepper to the Dutch oven and cook, stirring constantly for 1 min. Add the broth and bring to a boil, reduce the heat and simmer until the vegetables become very tender – about 18 to 22 min.
Meanwhile, heat the oven to 375°F / 190 C. Toss the reserved seeds with the remaining teaspoon of oil, ¼ teaspoon of turmeric and ¼ teaspoon of pepper and roast until they become golden brown and crispy – about 9 to 11 minutes.
Blend the soup until smooth and place in bowls. Sprinkle with the toasted seeds and swirl in the coconut milk.
