Hearty Butternut Soup


Soup freezes so well, so you can make as much as you need at once. The mix will store for up to 3 days in the fridge, or 3 months in the freezer.

  • 2 cups cubed butternut
  • 1 cup cubed carrots
  • 1 cup cubed sweet potato
  • 1 medium size onion cubed
  • 3 garlic cloves
  • 1 heaped teaspoon vegetable stock
  • ½ teaspoon Golden Life Turmeric Blend
  • ¼ teaspoon roasted cumin seeds

  1. Heat your oven to 200 degrees
  2. Spread all the veggies and peeled garlic cloves onto a baking sheet, and toss in olive oil to coat
  3. Bake for approx. 40 minutes until veggies are softened, then remove from oven
  4. Place softened veggies in pot with approx. 1lt. of boiling water. Add the stock, cumin seeds and Golden life Turmeric Blend and cook for about 10 minutes
  5. Use a stick blender to puree in the pan. If you prefer a few chunks of veggies, puree lightly. Add a little hot water if the mixture needs loosening.
  6. Season with salt as needed, and serve.