Turmeric Blend Recipes | Loveraw

SPICE UP YOUR LIFE with our Immunity Food Booster Powder and try this great Turmeric & Squash Soup, p
erfect for those cold days we have right now!

- 1 medium squash cut into cubes
- 1 medium white onion chopped
- Coconut oil
- 3 cloves of garlic crushed
- 1 can of coconut milk (save some for decoration at the end)
- 2 tsps of Immunity Food Booster
- 1 tsp sea salt
- Pumpkin seeds for decoration
- Black pepper for seasoning

What to do:

1. Heat coconut oil in a large pan & fry onion on a medium heat for 3 mins
2. Add garlic, Immunity, salt & stir
3. Add the squash, coconut milk & enough water to cover
4. Bring to the boil, then reduce to a simmer for 30 mins
5. Blend until smooth
7. Serve with a swirl of coconut milk, pumpkin seeds & black pepper!

Buy our Immunity Booster here!

Welcome to our LoveRaw Recipe collection! Here you’ll find lots of mouth-watering, mind-blowing, health-boosting recipes which involve our Food Booster Blends! Just another way for us to help you eat like you give a f**k. For more information on the contents of each delicious blend, visit our shop. Don’t forget to tag us in your food creations @loveraw - happy cooking!

In the cold winter months, nothing beats curling up with a bowl of hot soup, and nothing beats if that soup is homemade. Our Immunity blend adds an aromatic kick to any savoury dish, but the turmeric and ginger in the blend go extremely well with the smooth, sweetness of a butternut squash soup. When it warms up outside (finally), we recommend serving it chilled (and preferably from a cool-looking cup while you sit outside).


  • 1/2 butternut squash
  • 1 small red onion
  • 2 cloves of chopped garlic
  • 1 tbsp olive oil
  • 1 vegetable stock cube
  • 100ml just boiled water
  • 2 tbsp LoveRaw’s ‘Immunity Food Booster’ powder


  • Roughly chop 1/2 butternut squash into around 3cm cubes. Bring a medium pan of water the boil and add the chopped squash. Boil for around 10-15 minutes until soft.
  • Drizzle a little olive oil into a separate pan and add the chopped onion. Fry with the dried herbs, chilli flakes, bay leaves and salt and pepper for around 4 minutes. Once they have softened add the minced garlic and cook for another 60 seconds (to cook the garlic through) then take off the heat and leave to one side.
  • Drain 100 ml of the water used to boil the squash into a measuring jug, draining any extra water away. Add the vegetable stock cube to the 100ml and give a good stir before pouring back in with the squash.
  • Add the onion and herb mix to the pot and leave to simmer for a further 5 minutes. Remove the bay leaves and place the soup into a blender and puree until smooth.
  • Once back in the pan leave on a low heat and have a little taste, adding a pinch of chilli flakes if you need more spice.
  • Serve up and garnish with peppery radish and cress


Team LoveRaw