A bowl of ginger turmeric butternut squash soup made with Navitas Organics Turmeric Powder

Ginger Turmeric Butternut Squash Soup Recipe

This cozy butternut squash soup is naturally sweet, has just the right amount of spice and is unbelievably creamy. Simple to make with just 10 ingredients, it's the perfect warming winter meal.

INGREDIENTS

1 Tbsp. avocado or coconut oil
1 yellow onion
3 large garlic cloves, peeled and minced
6 cups butternut squash, peeled and chopped
Pinch of salt and pepper, plus more to taste
1 tsp. Navitas Organics Turmeric Powder
2 cups vegetable broth
2 cups water
½ cup canned coconut milk

DIRECTIONS

Place a large pot on the stove and heat over medium heat.

Once hot, add oil, onion and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash. Season with salt, pepper, ginger and turmeric powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, and water.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return the soup back to the pot.
Taste and adjust seasonings, adding more turmeric, salt, or pepper. Continue cooking for a few more minutes over medium heat.
Serve as is or garnish with pumpkin seeds or fresh herbs. Store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month. Best when fresh.

Makes 4 servings

 

Submitted by Nicole Nelson | Living Well with Nic

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Image of Ginger Turmeric Butternut Squash Soup Recipe

This cozy butternut squash soup is naturally sweet, has just the right amount of spice and is unbelievably creamy. Simple to make with just 10 ingredients, it's the perfect warming winter meal.

Ingredients

  • 1 Tbsp. avocado or coconut oil
  • 1 yellow onion
  • 3 large garlic cloves, peeled and minced
  • 6 cups butternut squash, peeled and chopped
  • Pinch of salt and pepper, plus more to taste
  • 1 tsp. Navitas Organics Turmeric Powder
  • 2 cups vegetable broth
  • 2 cups water
  • ½ cup canned coconut milk

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Directions

  1. Place a large pot on the stove and heat over medium heat.
  2. Once hot, add oil, onion and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash. Season with salt, pepper, ginger and turmeric powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  4. Add coconut milk, vegetable broth, and water.
  5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return the soup back to the pot.
  7. Taste and adjust seasonings, adding more turmeric, salt, or pepper. Continue cooking for a few more minutes over medium heat.
  8. Serve as is or garnish with pumpkin seeds or fresh herbs. Store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month. Best when fresh.