Recipe serves approximately 4-16 oz portions

Ingredients for 4 Servings:

• 2 tablespoons Olive Oil
• 1 medium Onion, diced (about 1 cup)
• 1/2 cup Celery, diced (3/8" pieces)
• 2 cups Water
• 2 cups Butternut Squash, diced
• 1/4 cup Sweet Potato, diced
• 1/4 Spice Bag - Butternut Turmeric (adjust to taste)
• 1/2 cup Coconut Milk
• 1/4 teaspoon Sea Salt
• A pinch of Ground Nutmeg
• 1/2 teaspoon Dried Ground Rosemary
• 3/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Ground Cinnamon
• 1/2 tablespoon Turmeric Powder

Procedure for 4 Servings:

• Heat a large pot over medium heat.
• Add the olive oil and diced onions. Cook for about 5 minutes or until they become translucent.
• Add water, butternut squash, celery, half of the sweet potatoes, and the spices. Stir and bring to a gentle boil.
• Reduce the heat, cover, and simmer for about 25 minutes, or until the vegetables are tender.
• Use a blender or immersion blender to puree the soup until it's smooth.
• Add the remaining sweet potatoes and coconut milk. Continue to cook for another 10-15 minutes until the sweet potatoes are tender.
• Check the temperature (should be above 185°F or 85°C).
• Turn off the heat and serve your Butternut Turmeric Soup.