This Golden Turmeric Butternut Squash Soup recipe is sponsored by my friends at Angelic Bakehouse. As always all opinions and thoughts are my own and I only post about brands I buy and my family loves.
The temps keep dropping, the snow starts falling, and all I’m craving is comfort food. All the dishes that warm you up like this Golden Turmeric Butternut Squash Soup!
I think it’s safe to say it’s official soup season, especially if you live in the Midwest like we do. Craving all the seasonal foods like squash, Baby G’s favorite, I had to whip up this simply delicious Golden Turmeric Butternut Squash Soup. Made with only a few simple whole food ingredients and easy to make. I like to make a big batch of roasted squash to use for this soup and also making extras for grain bowls and Baby G.
Recently I was craving soup so I quickly made a pot not realizing we were out of sourdough. No soup is complete without crackers, my husbands favorite, or bread my favorite since I’m more of a dunker.
No bread, and didn’t even look for crackers because we had Angelic Bakehouse Sprouted Crisps!!
Since first trying Angelic Bakehouse Sprouted Crisps last year I keep them on hand for parties, having friends over, and snacks. They are perfect for dips, topping, and a charcuterie board staple! It wasn’t until this summer that I realized they’re also great for salads and soups.
Recently Angelic Bakehouse released 4 new flavors of sweet & savory crisps, they’re delicious! I knew exactly which one would pair perfectly with my Golden Turmeric Butternut Squash Soup, the Pickled Sweet Onion Angelic Bakehouse Savory Crisps made with 7 Sprouted Whole Grains and Beets. One of my favorites and I think I may have had more crisps than soup last week because they’re so good.
Fig & Tarragon Vinaigrette Savory Crisps are perfect for holiday charcuterie boards, and of course I added the Sweet Onion & Beet Savory Crisps to this charcuterie board recently. This was a last minute throw together with dried figs, walnuts, honey, and a dairy-free yogurt cheese I made (just strained plain almond based dairy-free yogurt overnight).
Another new flavor Angelic Bakehouse release is Blueberry & Zesty Lemon Sweet Crisps made with 7 Sprouted Whole Grains and Blueberry. I recently used these for a brunch platter, charcuterie board, again thrown together last minute when A had friends sleeping over. They had gotten up early and had breakfast and were hungry and weren’t going to have lunch until later that day. I grabbed the bag of Angelic Bakehouse Zest Lemon Sweet Crisp from the cupboard, vanilla yogurt “cheese” spread (strained vanilla almond milk based yogurt I planned to use for a brunch recipe the next day), sliced pears, and grapes since that’s what we had that I thought would pair well. The girls loved it and it took me only a few minutes to put together.
It worked so well I plan to grab more to take up north and for our travels at the end of the year for a healthy mid morning snack. With the sprouted grains they won’t leave us feeling heavy and sluggish but will fill us up!
There is one more flavor, Harissa Green Chile & Sweet Potato Crisps, which I think scream game day snacks!
Paired my Golden Turmeric Butternut Squash Soup, added to your holiday charcuterie boards, turned into a simple appetizer for game day, or just having on hand for snacking and topping salads Angelic Bakehouse Sprouted Crisps are great to have on hand!
Which flavor would you try first?
Head over to Angelic Bakehouse to find Crisps near you and get a $2 off coupon!
It’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen!
|Prep Time||20 minutes|
|Cook Time||35 minutes (if suqash is not already roasted)|
- 2.5 lb roasted butternut squash
- 1 TBSP avocado oil or extra virgin olive oil
- 1 small yellow onion, chopped
- 1 clove of garlic, grated
- 1 tsp ground turmeric
- to taste fresh ground pepper
- pinch of salt
- 32 oz vegetable broth, or miso broth
- 1 bag Angelic Bakehouse Pickled Sweet Onion & Beet Crisps Angelic Bakehouse
- Preheat oven to 400F. Line a baking sheet with foil and spray with coconut oil or olive oil spray, or use a Silpat mat. Spread butternut squash cubes on prepared baking sheet, spray with coconut or olive oil spray. Roast squash for 25-30 minutes turning half way through until tender and easily pierced with a fork.
- In a heavy pan, I like to use my enamel coated cast iron Dutch oven, heat oil.
- Add in onion and sauté 3-5 minutes.
- Add in garlic and cook another minute or so.
- Turn heat to a medium low and stir in turmeric, salt, and pepper.
- Add roasted squash and broth if using an immersion blender blend. Otherwise carefully add the mixture to a Vitamix or high speed blender and puree .
- Return soup to pan and heat over medium heat until just comes to a boil.
- Wash your Vitamix or blender container out right away as turmeric will stain.
- Once soup comes to a boil, reduce to simmer and cover until ready to enjoy.
- Pour into bowls and top or serve with Angelic Bakehouse Pickled Sweet Onion & Beet Crisps.
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You always remind me about adding turmeric to my foods. I am loving all the soups right now. I’ve never had any of those Angelic bakehouse products but they sound yummy!
Great for post workout and reducing inflammation! The Angelic Bakehouse goods are so good! We’ve loved their sprouted and products for years and loving their new crisps, especially for the holidays and snacks!
Give me all the turmeric! I have actually never thought of adding it to soup. This sounds like just the right thing to eat the winter downs hit you.
I add it whenever I can! 😉 Yes, warming up or when you’r feeling under the weather it hits the spot!
I love Angelic Bakehouse and can’t wait to try these too. And that soup, I’m all over it!
I hope you get a chance to try them soon! I love them all for different reasons and in different ways.