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 diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon turmeric powder; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; Olive oil for cooking

Highlighted under: Healthy & Light

This vibrant and creamy squash soup is infused with the warm, earthy flavors of turmeric, making it a perfect comfort dish for chilly days.

Created by

Brianna Tate

Last updated on 2025-12-25T16:37:09.879Z

This squash soup is not only delightful in flavor but also packed with nutrients. The addition of turmeric brings a beautiful golden hue and health benefits, making it a perfect choice for a wholesome meal.

        Why You'll Love This Recipe
        Rich and creamy texture that warms your soul
The perfect blend of sweet and savory flavors
Healthy ingredients packed with vitamins and antioxidants

      

The Benefits of Turmeric

Turmeric has been celebrated for its medicinal properties for centuries. This vibrant yellow spice contains curcumin, a powerful anti-inflammatory and antioxidant compound. Incorporating turmeric into your diet can help reduce inflammation, boost your immune system, and promote overall health. In this squash soup, turmeric not only adds a beautiful color but also enhances the nutritional value of the dish.

Beyond its health benefits, turmeric offers a warm, earthy flavor that pairs beautifully with the sweetness of butternut squash. This balance of flavors is what makes the soup so comforting and enjoyable. The addition of turmeric elevates this dish from a simple comfort food to a nourishing meal that supports your well-being.

Perfect for Meal Prep

This squash soup is an excellent option for meal prep. It stores well in the refrigerator for up to a week and can be frozen for even longer. Simply portion out the soup into airtight containers and label them with the date for easy access later. When you're ready to enjoy it, just reheat on the stove or in the microwave, and you’ll have a hearty meal in minutes.

Meal prepping this soup means you can enjoy healthy, homemade meals without the hassle of cooking every day. Pair it with some crusty bread or a fresh salad for a complete meal that’s both satisfying and nutritious. It's a wonderful way to ensure you have wholesome food ready to go, making busy days a little easier.

Customizing Your Soup

One of the best things about this squash soup is its versatility. Feel free to customize it by adding your favorite spices or additional vegetables. A dash of cayenne pepper can add a bit of heat, while a handful of spinach or kale can enhance the nutritional profile without compromising the flavor. You can also swap out the coconut milk for heavy cream if you prefer a richer texture.

Consider garnishing your soup with roasted pumpkin seeds or a drizzle of coconut cream for added texture and flavor. Fresh herbs like cilantro or parsley can brighten up the dish and add a pop of color. This adaptability allows you to make the recipe your own, ensuring it suits your taste preferences while still being deliciously comforting.

Ingredients

Main Ingredients

1 medium butternut squash, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon turmeric powder
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Olive oil for cooking

Gather all ingredients before starting to ensure a smooth cooking process.

Instructions

Sauté the Vegetables

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

Cook the Squash

Add the diced butternut squash to the pot, followed by turmeric powder, and stir to combine. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Once the squash is cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches. Return the blended soup to the pot.

Finish with Coconut Milk

Stir in the coconut milk and season with salt and pepper to taste. Heat the soup through, then serve warm.

Enjoy your delicious squash soup with turmeric!

Serving Suggestions

This squash soup is perfect for cozy dinners or as a starter for gatherings. Serve it in a bowl with a sprinkle of freshly cracked pepper and a drizzle of olive oil for an elegant touch. Pair it with crusty artisan bread or a light salad to create a balanced meal that’s satisfying yet healthy.

For a more festive presentation, consider topping the soup with a dollop of yogurt or sour cream and a sprinkle of fresh herbs. This not only adds flavor but also enhances the visual appeal of the dish, making it perfect for entertaining guests.

Storage Tips

To store your leftover squash soup, allow it to cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to a week or frozen for up to three months. When freezing, be sure to leave some space in the container, as liquids expand when frozen.

When you're ready to enjoy the frozen soup, simply thaw it in the refrigerator overnight and reheat it on the stove. Stir well while reheating to ensure an even consistency. This way, you can savor the delightful flavors of your homemade soup whenever you desire.

Questions About Recipes

→ Can I use other types of squash?

Yes, you can substitute butternut squash with other varieties like acorn or pumpkin.

→ Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and coconut milk.

→ Can I make this soup ahead of time?

Absolutely! You can make the soup a day in advance and store it in the refrigerator. Reheat before serving.

→ How can I make this soup spicier?

You can add a pinch of cayenne pepper or a dash of red pepper flakes for an extra kick.