A cold weather favorite meal at our house is butternut squash soup. In addition to the curry powder included in the recipe I add additional turmeric and fresh ginger.

I learned this week I’m staying extra safe from pathogens after researchers from Southern Illinois University published a study on using curcumin, a major component of turmeric as an antibacterial compound.

But, like the oregano/norovirus silliness last year, just having an antibacterial compound doesn’t mean it’s practical to include turmeric onto food contact surfaces or food.

I cooked my soup to over 200F for about an hour. And then put it into a shallow dish and cooled it.