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: 2 medium butternut squashes, 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; Olive oil for sautéing

Highlighted under: Healthy & Light

Warm up with a comforting bowl of squash soup infused with the earthy flavor of turmeric.

Created by

Ariana Brooks

Last updated on 2025-12-25T16:19:05.286Z

This squash soup with turmeric is not only delicious but also packed with nutrients. The vibrant color and rich flavor make it a perfect dish for chilly days.

        Why You'll Love This Recipe
        Creamy texture that warms your soul
A hint of spice from turmeric that elevates the flavor
Healthy and nourishing, perfect for any time of the year

      

The Health Benefits of Squash

Butternut squash is not only a delicious ingredient, but it's also packed with nutrients. Rich in vitamins A and C, it supports immune function and promotes healthy skin. Additionally, its high fiber content aids digestion, making it a perfect choice for a nourishing meal. Including squash in your diet can help maintain a healthy weight and provide your body with essential antioxidants.

Turmeric, a key spice in this soup, is renowned for its anti-inflammatory properties. Curcumin, the active compound in turmeric, has been shown to support brain health and reduce the risk of chronic diseases. Pairing turmeric with black pepper enhances its absorption, offering even more health benefits. This soup is a delightful way to incorporate these powerful ingredients into your diet.

Perfect Pairings

This squash soup makes a fantastic starter or a light meal on its own. For a heartier option, consider serving it with crusty bread or a side salad. A sprinkle of toasted pumpkin seeds on top adds a nice crunch and additional nutrition, making the dish even more satisfying.

Wine lovers may enjoy pairing this soup with a crisp white wine, such as Sauvignon Blanc or a light Chardonnay. The acidity of the wine complements the creaminess of the soup, enhancing the overall dining experience. For a non-alcoholic option, a sparkling water with a splash of lemon can provide a refreshing contrast.

Storing and Reheating

This soup recipe is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to five days. The flavors will continue to deepen as it sits, making it even more delicious on the second day. Simply reheat on the stove over low heat, stirring occasionally until warmed through.

If you want to store the soup for longer, consider freezing it. Allow the soup to cool completely before transferring it to freezer-safe containers. It 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 comforting meal.

Ingredients

Soup Ingredients

2 medium butternut squashes, 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
Olive oil for sautéing

Make sure to use fresh ingredients for the best flavor!

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 garlic and ginger, cooking for an additional minute until fragrant.

Add the Squash and Spices

Add the cubed butternut squash and turmeric to the pot. Stir to coat the squash with the spices, cooking for another 5 minutes.

Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.

Serve hot, garnished with a drizzle of coconut milk if desired.

Cooking Tips

When selecting butternut squash, look for ones that are heavy for their size and have a smooth, even skin. Avoid any with soft spots or blemishes, as these can indicate spoilage. If you prefer, you can also use pre-cut squash to save time, but fresh squash offers the best flavor and texture.

For an extra layer of flavor, consider roasting the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast it in the oven at 400°F (200°C) for about 25-30 minutes until caramelized. This method adds depth to the soup that you'll truly appreciate!

Variations to Try

Feel free to customize this squash soup according to your taste preferences. Adding a pinch of cayenne pepper can give it a nice kick, while a drizzle of balsamic glaze on top before serving can add a sweet tanginess that complements the flavors beautifully.

For a vegan version, ensure your vegetable broth is free from animal products. You can also experiment with other types of squash, such as acorn or pumpkin, for a different flavor profile. Each type of squash offers its own unique taste and nutritional benefits, so don't hesitate to mix things up!

Questions About Recipes

→ Can I use other types of squash?

Yes, you can use acorn or pumpkin squash as alternatives.

→ Is this soup vegan?

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

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the soup?

Yes, this soup freezes well. Just make sure to let it cool completely before transferring it to freezer-safe containers.