Ginger Turmeric Butternut Squash Soup
This Ginger Turmeric Butternut Squash Soup blends cooked butternut squash with fresh ginger and ground turmeric for a warm, mildly spiced flavor. Coconut milk adds creaminess while chicken stock forms a savory base. The soup is pureed smooth, resulting in a velvety texture that balances the earthiness of squash and brightness of ginger. Roasted squash seeds and fresh cilantro offer optional toppings for additional texture and freshness. This recipe is great for cooler days or when seeking a comforting, nourishing vegetable soup.
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
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 254
% 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.