Ginger Turmeric Butternut Squash Soup
User Reviews
4.9
Ginger Turmeric Butternut Squash Soup
Description
Ginger Turmeric Butternut Squash Soup highlights cooked butternut squash paired with fresh ginger and turmeric powder. The soup begins with sautéing ginger and onion in oil to develop aromatic depth before adding stock and cooked squash. Coconut milk enriches the soup with a mellow, creamy quality. Blending until smooth creates a thick and velvety consistency without needing cream or dairy. The turmeric imparts a gentle earthy warmth and a golden hue, complementing the natural sweetness of squash. The soup can be garnished with roasted squash seeds and fresh cilantro for texture and a fresh herbal note.
Cooking the butternut squash in a slow cooker or roasting it in the oven softens it well and concentrates flavor. The use of coconut milk combined with stock creates a balanced broth that’s both creamy and light. The subtle spice from fresh ginger is bright and slightly peppery against the mild squash base. This soup suits as a filling lunch or light dinner, served alone or alongside crusty bread.
Preparation tips include roasting or slow cooking the squash for convenience and freezing extra portions for future use. The soup’s seasoning can be adjusted with salt, pepper, or extra turmeric to taste. Overall, it provides a cozy, smooth-textured vegetable soup with distinctive warm spices.
Ingredients
- 1 butternut squash cooked (see notes, large
- 2 tablespoons ginger peeled and chopped, fresh
- 1 onion diced
- 1 tablespoon coconut oil or olive oil, or butter
- 2 cups chicken stock or vegetable broth, for vegetarian/vegan, or broth
- 15 oz. coconut milk canned
- kosher salt to taste
- black pepper to taste
- 1 teaspoon Turmeric ground
- squash seeds for serving (optional, roasted seeds, fresh cilantro
- cilantro for serving (optional, roasted seeds, fresh cilantro
Instructions
- In a large pot, saute the ginger (2 tablespoon) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes).
- Add the stock (2 cups), bring to a boil.
- Add the cooked butternut squash.
- Stir in the can of coconut milk.
- Season with salt, pepper, and turmeric (1 teaspoon).
- Use an immersion blender to blend to a smooth puree (alternatively, you can use a standing blender in batches). Taste and adjust seasonings as needed.
- Serve topped with roasted seeds and/or fresh cilantro, if desired.
Notes
- Butternut squash can be cooked whole in a slow cooker or roasted in the oven before making the soup.
- Freeze leftover soup in airtight containers for up to six months for convenient meals.
- Season to taste as sodium content can vary depending on stock and salt added.
- Optional toppings like roasted squash seeds and fresh cilantro add pleasant texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 17g | 85% |
| Sodium | 303mg | 13% |
| Potassium | 734mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 13288IU | 266% |
| Vitamin C | 35mg | 39% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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