Golden Glow Butternut Squash & Turmeric Soup
A bright and creamy vegan butternut squash soup with turmeric and ginger, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 onion, yellow
- 3 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated (or ginger paste)
- 1 thumb-sized piece of fresh turmeric, grated (or 1 tsp turmeric powder)
- 4 cups vegetable broth
- 1 can full-fat coconut milk
- Sea salt and black pepper to taste
- Optional: nutmeg or cinnamon for garnish
- For garnish: toasted pumpkin seeds, coconut cream, fresh parsley
Instructions
- Sauté onion, garlic, ginger, and turmeric in a pot with a bit of oil until fragrant.
- Add the butternut squash and vegetable broth, then bring to a simmer until squash is tender.
- Blend the soup using an immersion blender or standard blender in batches.
- Stir in coconut milk and season to taste.
- Serve hot, garnished with pumpkin seeds, a swirl of coconut cream, and parsley.
Notes
Roasting the squash beforehand enhances the flavor. This soup can be frozen for later enjoyment.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegan, creamy, turmeric, healthy