Turmeric Butternut Blender Soup

Okay let's get your apron on. Yeah I don't have an apron. I need one. You're way more organized than mommy. Hey guys Joy here and the star of the show Vienna, my daughter. So we are going to show you how to make my turmeric butternut blender soup. We eat a lot of soups in our family because well it's something that Vienna will eat and I can put a lot of healthy ingredients. Good job chopping that pear. And yeah I just it's cold so I really like making a lot of soup and turmeric is a super popular ingredient and it's popular for a very good reason because it's so healing to the body. Now normally I would use fresh turmeric root but I don't have any so I'm using dried organic turmeric root instead. It's just as good like if you look at this beautiful rich color that's what it should look like and it smells so good. Okay so this recipe has like so few ingredients you pop all the ingredients in the blender and boom you're done you can drink it. Well yeah drink, sip, eat whatever you want. Okay so Vienna we have a choice of onions. You could use red onion, you could use shallots. What onions should we use? Should we do the shallots or the white onion? What do you think? White onion. White onion? Okay okay so onions are really really good for the immune system which is why this time of year I love having onions and plus onions just add so much flavor to the soup. Now you don't have to worry so much about the size you cut the onion for this blender soup because you are gonna blend it anyways. So I'm gonna do two onions. They're like you know medium small size but you know what you can do is once you make the soup give it a taste test and if you think it needs anything you can always just cook some more onion right. Now my pan is heating and I'm using olive oil. You might be wondering but Joy you're a nutritionist why using olive oil to saute your onions? Well when you use really good quality olive oil I'm gonna start crying now because the onions are getting to my eyes. When you use really good quality olive oil there's a lot of polyphenols that actually protect the oil from oxidizing. So if you're using cheap olive oil that's in like a clear plastic bottle that you find at the grocery store that stuff's already rancid. So really good quality dark glass bottle preferably organic really good quality olive oil means it's going to have a lot of antioxidants and protect the oil so you can bring it to like a medium temperature and you know because if it starts smoking then that's when you know you've created free radicals and not a good thing. So if you just feel too nervous to use olive oil you could use ghee, you could use coconut oil, you could use avocado oil, you could use grapefruit seed oil. Why do I why does that sound so weird? Sorry grape seed oil you could use as well which has a very like neutral taste so that's also an option. Okay so you want a little bit of sizzling that's a good sign that it's hot enough but like I said you don't want it like smoking and by the way while this is sautéing if you want to see in my oven I'll show you I have my butternut squash that I made this morning so I just and it's just keeping warm basically. So I did one butternut squash so it's probably about three cups three cups of chopped butternut squash so I'm just going to add both of these to my blender. So whenever I roast a whole organic chicken or a turkey I always keep the carcass so I can make a stock or you can use water. Mommy! Yes honey? I put my onions in my bowl. You put your onions in your bowl? Good job! Good job. So what I was going to say is I always make a stock afterwards and if you are vegan then just make a veggie stock as well because you know what the problem is a lot of the stocks and broths that you buy at the grocery store especially if they're in the tetra pack or in a can they have MSG and just way too much salt so that's why always in my freezer I always like this was actually in my freezer I'm just warming up the stock now. Okay so I've taken my butternut squash out of the oven but like I said I actually cooked it this morning so I was just kind of keeping it warm and we're going to add it to the blender. Okay Vienna do you want to help me? Yeah okay. Okay I want you to hold the blender really still. Can you hold the blender? Hold the blender really still we're going to dump all this in. Good job! Okay we missed a few that's okay let's just dump them in. One for mommy. Do you want to have some? Try it let me know what you think. Is that yummy? Okay so we're going to add our sautéed onions. Do you want to taste test some more butternut squash? Oh how is it? It's good eh? This is going to be delicious. See that's the thing a good chef taste tests as they go along. So now we're going to add turmeric to our soup and we're also going to add some ginger turmeric is sweet and spicy and ginger is obviously a really nice spicy rich flavor. You could use either ground or you could use fresh root. Now since I don't have fresh turmeric root I'm just going to use both ground organic spices for the turmeric and the ginger but don't worry it's not going to change the flavor. Okay we're going to blend it up now. So I recommend adding a little bit of salt just a pinch of salt and also add some lemon because lemon really brightens up the flavor. So I would say about half a lemon but just give it a little taste test and see if you like it. There you have it guys my turmeric butternut blender soup. We're going to have it for lunch but we're going to first top it with some kale chips and some chickpeas. The whole recipe you can get on my blog. I'm going to link it in the description box. If you like this recipe give me a thumbs up let me know if you tried it question comment below and have a joyous day bye guys