Butternut Squash Soup with Turmeric | Clean Plates

Ingredients

• 5 cups cubed, peeled butternut squash
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon ground turmeric, plus more for garnish
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground ginger
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper
• 1 onion, peeled and diced
• 3 garlic cloves, peeled and minced
• Fresh rosemary sprig
• 4 cups water
• 2 cups vegetable broth
• ½ cup unsweetened coconut milk