- 4 cups butternut squash, seeded and diced into small pieces
- 2 teaspoons ghee
- ½ teaspoon turmeric powder
- 1 teaspoon mineral salt
- 1 big onion, chopped
- 2 bay leaves
- ½ teaspoon curry powder
- ½ inch fresh ginger, chopped
- 1 teaspoon cinnamon powder
- 3 cups of water
- 1 small spring of fresh rosemary
- ½ lemon
In a large pot, warm the ghee and add the ginger and bay leaves. Add onions, stir, and cook on medium heat for about 3–4 minutes. Add the turmeric, salt, and butternut squash. Stirring occasionally, cook on low heat for 15 minutes or until the squash starts to soften.
Add water and bring to a boil, then turn the heat to low. Add cinnamon and curry powder and let cook for 20 minutes.
Remove the bay leaves and blend the mixture until it is creamy and smooth. Top each bowl of soup with us a squeeze of lemon and garnish with rosemary leaves. Then sit, savor, and nourish your body and soul with the wonderful flavors of fall!