Waltham Butternut Squash Soup

serves 8


2 Tablespoons olive oil

1 onion, chopped

2 cloves garlic, chopped

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 sweet potato, peeled and chopped

1 carrot, chopped

1 small butternut squash, peeled, seeded and chopped

1 parsnip, chopped

1 apples, cored and chopped

4 cups chicken or vegetable stock, or water

salt and pepper to taste


Sauté onions and garlic in olive oil with a pinch of salt.   Add turmeric and cinnamon and sauté until fragrant, about 30 seconds. Add sweet potato, carrot, apple, butternut squash, parsnip, and stock or water (add more liquid as necessary to cover all the vegetables). Bring to a boil, then simmer until soft, about 45 minutes to 1 hour. When all the vegetables are tender, puree with an immersion blender or transfer carefully to a blender and puree until smooth. Season to taste with salt and pepper.