Squash Soup with Turmeric

Name: Squash Soup with Turmeric
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 4 cups vegetable broth; 1 can coconut milk; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Healthy & Light

A comforting and aromatic bowl of squash soup infused with the golden warmth of turmeric.

Created by

Brianna Tate

Last updated on 2025-12-25T16:31:04.337Z

This squash soup is not just a meal; it's a hug in a bowl. The combination of sweet squash and earthy turmeric creates a delightful flavor profile that warms the soul on a chilly day.

        Why You'll Love This Recipe
        Comforting and creamy texture that soothes the senses
The vibrant color and flavors are sure to impress
Nutritious and packed with vitamins for a healthy boost

      

The Benefits of Turmeric

Turmeric, often referred to as the golden spice, is renowned not just for its vibrant color but also for its impressive health benefits. Rich in curcumin, this powerful antioxidant has anti-inflammatory properties that can help combat chronic diseases and promote overall wellness. Incorporating turmeric into your diet can support heart health, boost brain function, and even enhance mood.

Additionally, turmeric aids digestion and can help alleviate symptoms of gastrointestinal discomfort. By adding turmeric to your squash soup, you not only enhance the flavor profile but also infuse your meal with a host of health benefits. It’s a win-win for both your taste buds and your body!

Choosing the Right Squash

When it comes to making squash soup, butternut squash is a popular choice for its natural sweetness and creamy texture. However, there are other varieties you can experiment with, such as acorn or pumpkin, which can bring their unique flavors to the dish. Selecting a squash that feels heavy for its size and has a smooth, firm skin ensures you’re getting the freshest ingredients.

For the best results, always opt for organic squash when possible. Not only does it taste better, but it’s also free from harmful pesticides, making your meal healthier. Roasting your squash before adding it to the soup can enhance its natural sweetness and add a deeper flavor, elevating your dish to the next level.

Serving Suggestions

This squash soup pairs wonderfully with a variety of accompaniments that can elevate your dining experience. A slice of crusty bread or a warm baguette is perfect for dipping, allowing you to savor every last drop of the creamy soup. For a more gourmet touch, consider topping it with roasted pumpkin seeds or a dollop of sour cream for added texture and taste.

For a lighter meal, serve the soup alongside a fresh green salad dressed with a tangy vinaigrette. The crispness of the salad complements the warmth of the soup beautifully. Feel free to personalize your dish with herbs like cilantro or parsley for a burst of freshness, making your squash soup not only a comforting meal but also a vibrant centerpiece to your table.

Ingredients

For the Soup

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
2 tablespoons olive oil

Gather all your ingredients before you start cooking for a smooth process.

Instructions

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for another 2 minutes until fragrant.

Cook the Squash

Add the cubed butternut squash and turmeric to the pot, stirring to coat. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return to the pot.

Add Coconut Milk

Stir in the coconut milk and season with salt and pepper. Heat through and serve warm.

Enjoy your delicious squash soup warm, garnished with a sprinkle of turmeric or fresh herbs if desired.

Storage Tips

Leftover squash soup can be stored in an airtight container in the refrigerator for up to five days. To maintain its creamy texture, reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much during storage, add a splash of vegetable broth or coconut milk to restore its consistency.

For longer storage, consider freezing the soup. Portion it into freezer-safe containers or bags, leaving some space for expansion. The soup can be frozen for up to three months. When you're ready to enjoy, thaw it overnight in the refrigerator and reheat as mentioned above for a quick and convenient meal.

Nutritional Information

This squash soup is not only delicious but also packed with nutrients that contribute to a balanced diet. A serving typically contains a good amount of dietary fiber, which is essential for digestive health. The butternut squash provides a rich source of vitamins A and C, supporting immune function and skin health.

The addition of coconut milk introduces healthy fats, particularly medium-chain triglycerides, which can boost energy levels and support brain health. Overall, this soup is a nourishing choice that can easily fit into various dietary preferences, making it suitable for vegans and those looking for a wholesome, hearty meal.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute with acorn squash or pumpkin if you prefer.

→ Is this soup vegan?

Yes, this recipe is entirely plant-based and vegan-friendly.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.

→ What can I serve with this soup?

This soup pairs well with crusty bread or a fresh salad for a complete meal.