The perfect butternut squash soup that’s naturally sweet, has a bit of spice and is unbelievably creamy. Simple to make and just 10 ingredients are needed for this dreamy soup perfect for a cozy, warming meal.
Soup season is in full swing, friends! If you’ve been around, you know I absolutely adore this time of year. The cozier the better is my motto all fall and winter long. Bring on the soups, stews, root vegetables, yams, and potatoes. It’s no coincidence that my favorite food as a baby was butternut squash. My parents told me that they couldn’t feed it to me fast enough! Some things just never change. I basically live off of squashes and potatoes all winter.
This Ginger Turmeric Butternut Squash Soup is so warming and incredibly healthy. It’s the perfect winter meal to make when you want something warm but not too heavy.
Most creamy soups are made with heavy cream, but we’re keeping this soup light and dairy-free by using coconut milk. Coconut milk makes it velvety smooth, with a subtle coconut flavor that pairs so well with the sweet squash and spicy ginger, and turmeric.
Fresh ginger is known to help with digestion and is a natural anti-nausea and anti-inflammatory. I love adding ginger to my hot lemon water and green smoothies for an added digestion boost!
Why is Turmeric Healthy For You?
Turmeric is quite a powerful spice. It’s best known for its anti-inflammatory properties. Many high-quality studies show that turmeric has major benefits for your body and brain. Many of these benefits come from its main active ingredient, curcumin.
Turmeric is the spice that gives curry its yellow color. It has been used in India for thousands of years as both a spice and medicinal herb. Recently, science has started to back up traditional claims that turmeric contains compounds with medicinal properties.
These compounds are called curcuminoids. The most important one is curcumin. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.
The best part about this soup? Besides how delicious it is. It is super simple to make. I prefer to buy pre-cut butternut squash (Costco is the best for this) to save even more time. If you prefer to use whole butternut squash, just be sure to peel it before chopping.
To blend this soup, I like to use my immersion blender, but you can also add the soup to a high-speed blender. However, I must warn you that the turmeric might stain your blender. I haven’t blended this particular soup in a blender because I’m very worried about staining my Vitamix! So proceed with caution on that front.
What to Serve With It?
Although it’s great on its own, I can’t help but imagine how delicious this butternut squash soup would be with a sandwich – you know a good toasted sandwich. Or for something lighter, you could pair this with a nice green salad.
If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag it #livingwellwithnic on Instagram! We’d love to see what you come up with.
Also, let me know if you have any holiday recipe requests! Thanksgiving is right around the corner and I’d love to know what you’re craving. Cheers, friends!
Ginger Turmeric Butternut Squash Soup
Ingredients
- 1 Tbs avocado or coconut oil
- 1 yellow onion
- 3 large garlic cloves peeled and minced
- 6 cups butternut squash peeled and chopped (1 small butternut squash ~ 6 cups)
- 1 pinch 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
Instructions
- Heat a large pot 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 with garnishes 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.
