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Creamy Turmeric Coconut Butternut Squash Soup

A vibrant and comforting soup that combines the earthy sweetness of butternut squash with the aromatic warmth of turmeric and the creamy richness of coconut milk.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings
Calories: 250kcal

Equipment

  • Large Pot
  • Immersion Blender

Ingredients

Main Ingredients

  • 2 pounds Butternut Squash Peeled and diced into small cubes.
  • 1 can Coconut Milk About 13.5 ounces of full-fat coconut milk.
  • 1 medium Onion Diced.
  • 3-4 cloves Garlic Minced.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 tablespoon Ground Turmeric
  • 4 cups Vegetable Broth Low-sodium.
  • 1 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Black Pepper Freshly ground, adjust to taste.

Garnish

  • 1 handful Fresh Cilantro or Parsley Chopped, for garnish.

Instructions

  • Begin by preparing the butternut squash. Carefully peel the squash with a vegetable peeler. Cut it in half lengthwise and scoop out the seeds using a spoon. Dice the squash into small, uniform cubes, approximately 1-inch in size, to ensure even cooking. Set aside.
  • Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a tablespoon of olive oil or coconut oil. Once the oil is hot, add the diced onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
  • Add the minced garlic and grated ginger to the pot. Sauté for an additional minute until the garlic is fragrant but not browned.
  • Add the ground turmeric to the pot and stir well to coat the onion, garlic, and ginger. Allow the spices to cook for about 30 seconds.
  • Add the diced butternut squash to the pot, stirring to combine with the onion and spices. Cook for about 5 minutes.
  • Pour in the vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
  • Remove the pot from the heat. Using an immersion blender, carefully purée the soup until it reaches a smooth and creamy consistency.
  • Stir in the coconut milk, allowing it to meld with the soup.
  • Season the soup with salt and pepper to taste.
  • Ladle the creamy soup into bowls and garnish with fresh cilantro or parsley.

Notes

This soup can be customized with toppings such as toasted seeds, fresh herbs, or a drizzle of coconut cream.