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Roasted Butternut Squash, Turmeric and Carrot Soup with Herb Slaw and Black Truffle Oil


1 medium butternut squash
1 cup grated carrot
1 tsp ginger
2 tsp. of chopped fresh turmeric or ½ – ¾ tsp. of turmeric powder
3 cloves of garlic1 onion
1.5 tbsp. of lemon juice
1.5 tsp brown sugar
5-6 cups of water/stock of your choice
4 tbsp. of grapeseed oil
Salt and pepper

Herb Slaw

(All herbs to be chopped on a bias roughly, substitute for what you have at home)
¼ onion
1 scallion
3-5 stems of parsley
1 fennel frond
3 tbsps. of cilantro stems (use the leaves if you have them)
1 tbsp. of lemon juice

1) Toss cubed butternut squash in salt, pepper and 2 tbsp. of grapeseed oil. Roast in the oven at 400°F for 20 minutes or until the squash is fork tender.

2) Preheat the pan and add 2 tablespoons of grapeseed oil. Chop all vegetables roughly for this step as we will be blending this soup. Add medium onion, garlic, ginger and turmeric. Season. Let the mixture cook through, making sure not to burn it. This should take about 20 minutes on a medium low heat.

3) Roughly chop the herbs on a bias so you can create height in the bowl. Season with salt, pepper and lemon juice and set aside.

4) Add the roasted squash, grated carrot, brown sugar and lemon juice to the pot. Cover with water, an inch above the vegetables. Bring to a boil and turn off the heat to blend.

5) Use any blender you have, filled up ¾ of the way. You may also use an immersion blender. After blending, add more water for a thinner consistency or leave it thicker for a more pureed texture. For a smooth consistency, strain with a fine-mesh strainer.

6) Serve with the slaw placed over the soup. You can place this in the centre or off to the side. Drizzle with black truffle oil as a finishing touch and enjoy.

Chef Devan Rajkumar’s relentless passion and ambition to become one of the best in the foodservice industry are rooted in his time spent as a young boy in a tiny apartment
with his Guyanese grandmother. Her dedication and enthusiasm were instilled in Chef Devan and began his quest for life-changing food profiles.


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