Imagine a soup so vibrant and nourishing that it transforms your kitchen into a wellness sanctuary. This Butternut Squash Turmeric Ginger Soup isn't just a meal—it's a culinary journey that marries the rich, velvety sweetness of butternut squash with the powerful, anti-inflammatory magic of turmeric and ginger. Perfect for chilly days or when your body craves a comforting, healing embrace, this Indian-inspired recipe will not only warm your soul but also boost your immune system with every spoonful.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon coconut oil
- Coconut milk for garnish
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler, then cut the squash in half, remove the seeds, and dice into 1-inch cubes.
- Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the pot, stirring quickly to prevent burning. Cook for an additional 1-2 minutes until the aromatics become fragrant.
- Sprinkle the turmeric powder into the pot and stir to coat the onions and garlic, releasing its warm, earthy flavor and vibrant color.
- Add the diced butternut squash to the pot and stir to combine with the spices and aromatics. Cook for 3-4 minutes to slightly caramelize the squash edges.
- Pour the vegetable broth into the pot, ensuring the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is very tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the hot soup into serving bowls and garnish with a swirl of coconut milk. Optional: Sprinkle with extra turmeric or fresh herbs like cilantro for added flavor and visual appeal.
Tips
- Choose a ripe butternut squash with a deep, uniform color and firm texture for the best flavor and consistency.
- When peeling the squash, use a sharp vegetable peeler and work carefully to remove the tough skin without wasting too much of the flesh.
- Toast the turmeric and ginger briefly in the coconut oil to enhance their aromatic qualities and release deeper flavors.
- For an ultra-smooth soup, strain the blended mixture through a fine-mesh sieve to remove any fibrous bits.
- If you don't have an immersion blender, cool the soup slightly before transferring to a standard blender to prevent steam pressure buildup.
- Experiment with garnishes like toasted pumpkin seeds, a sprinkle of smoked paprika, or a drizzle of chili oil for added texture and complexity.
- This soup freezes beautifully for up to 3 months, making it a perfect meal prep option for busy weeks.
Nutrition Facts
Calories: 119kcal
Carbohydrates: 19g
Protein: 2g
Fat: 5g
Saturated Fat: 4g
Cholesterol: 0mg
