Fall Glow Butternut - Turmeric Soup


1 medium Butternut Squash, peeled, de-seeded, cubed

2–3 medium Carrots, rough chopped

2 medium Yellow Onions

3–5 cloves Garlic (to your taste) 

2–3” knub fresh Ginger

1.5 TB Dried Turmeric, or 2–3” knub fresh Turmeric

1 tsp Smoked Paprika

2 tsp Fresh Thyme, or 1 tsp dried

6 cups Broth, any type (or 1 jar Kitchen Witch Bone Broth, plus 2 jars Water)

Salt and Pepper to Taste

Fat of Choice for saute, ghee or coconut oil work very well

Bacon Bits and/or Shredded Chicken to Top

Cilantro and Lime, for topping. 


In a medium pot, saute onions till slightly caramelized but not scorched. Add garlic, smoked paprika, thyme, ginger, turmeric and some salt and pepper- stir till spices become aromatic, about 1 minute. Add carrot, butternut, and more salt/pepper, stir well till spices are evenly distributed. Add bone broth, bring to gentle simmer, cover, and allow to cook for 25 minutes, or until vegetables are tender. Puree soup in batches in blender, till smooth. Top with all the goodies!

Stacy Hoover