For The Soup:
1 small butternut squash
1 head of garlic
1 whole onion, chopped
2 tbsp fresh turmeric sliced (or turmeric powder)
2 cups chicken bone broth
1/4 cup coconut milk (plus more for topping)
1 tsp nutmeg
1 tsp black pepper
1/2 tsp cumin
Salt to taste
4 tbsp Drizzle
Thai basil or basil
For the Savory Granola:
1/4 cup chopped hazelnuts
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup black sesame seeds
1/4 cup Drizzle
1 1/2 tbsp maple syrup
1 tbsp tamari
1 tsp salt
1 tbsp turmeric
Active Time: 30 min
Full Time: 1 hr 20 min
Start with the Granola! Mix everything together except the nuts and seeds (aka your Drizzle, tamari, maple syrup, turmeric powder, and salt) together until it emulsifies.
Then toss the nuts with the mixture.
Lay out on a parchment paper lined sheet pan and roast at 350 degrees for 15 minutes, moving and turning halfway through.
Now onto the soup! Set the oven temperature to 350 degrees.
Pop the squash into the oven on a sheet pan. You will roast it until it’s soft about an hour and a half!
Cut the top off the very top of the garlic and cover it with 1 tbsp of Drizzle and a sprinkle of salt then wrap it in aluminum foil and roast for about 45 minutes until caramelized and squishy enough to squish out.
Once the squash and garlic are nicely cooked, removed the squash from its shell, working carefully while it’s hot!
Squeeze out the garlic confit and use about 3 bulbs for the soup.
For the soup, get a big pot hot. Add 3 tbsp of Drizzle. Add in one chopped onion and 2 tbsp sliced turmeric. Sauté onions and turmeric on medium/ low until very caramelized, about 10 minutes.
Then add all of the squash and season with salt and black pepper. Add in the nutmeg and cumin. Add the chicken broth and coconut milk and bring to a boil. Then, emulsify everything together in a blender or with a hand blender. Salt to taste.
Top the soup with thyme sprigs, Thai basil, lots of turmeric savory granola and some of the coconut milk!