Description
This creamy turmeric coconut butternut squash soup is a comforting and flavorful dish that combines the natural sweetness of roasted butternut squash with the warm earthiness of turmeric and the rich creaminess of coconut milk. Perfect for chilly days, this soup is easy to prepare on the stovetop and is both nourishing and vibrant in color and taste.
Ingredients
Scale
Vegetables
- 2 pounds Butternut Squash, peeled and diced into small cubes
- 1 medium Onion, diced
- 3-4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 handful Fresh Cilantro or Parsley, chopped (for garnish)
Spices and Seasonings
- 1 tablespoon Ground Turmeric
- 1 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Black Pepper, freshly ground (adjust to taste)
Liquids
- 1 can Coconut Milk (about 13.5 ounces, full-fat)
- 4 cups Vegetable Broth (low-sodium)
Oils
- 1 tablespoon Olive Oil or Coconut Oil
Instructions
- Prepare the Butternut Squash: Carefully peel the butternut squash with a vegetable peeler. Cut it lengthwise in half and scoop out the seeds using a spoon. Dice the squash into small, uniform 1-inch cubes to ensure even cooking. Set aside.
- Sauté Onion: Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a tablespoon of olive oil or coconut oil. When the oil is hot, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot. Sauté for an additional minute, stirring frequently, until the garlic is fragrant but not browned.
- Incorporate Turmeric: Stir in the ground turmeric to coat the onion, garlic, and ginger evenly. Cook the spices for about 30 seconds to release their flavors.
- Add Butternut Squash: Add the diced butternut squash to the pot, stirring well to combine with the aromatics and spices. Cook for about 5 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable broth, making sure the squash is fully submerged. Bring to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 20-25 minutes until the squash is tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth and creamy. Alternatively, you may transfer the soup in batches to a blender, then return to the pot.
- Add Coconut Milk: Stir in the full-fat coconut milk until fully incorporated, giving the soup a rich and creamy texture.
- Season: Season the soup with salt and freshly ground black pepper to taste. Adjust seasoning as desired.
- Serve and Garnish: Ladle the warm, creamy soup into bowls and garnish with chopped fresh cilantro or parsley before serving.
Notes
- You can substitute fresh turmeric root for ground turmeric if desired, but adjust quantity accordingly.
- Use full-fat coconut milk for the creamiest texture; light coconut milk will yield a thinner soup.
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
- To make this soup vegan and gluten-free, ensure your vegetable broth is certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you don’t have an immersion blender, blend the soup in batches carefully to avoid hot spills.
