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 turmeric powder; 4 cups vegetable broth; 1 can coconut milk; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

A warm and comforting squash soup infused with the earthy flavors of turmeric.

Created by

Kate Phillips

Last updated on 2025-12-25T18:04:14.611Z

This delightful squash soup with turmeric is perfect for chilly evenings. The vibrant colors and rich flavors make it a feast for the senses.

        Why You'll Love This Recipe
        Creamy texture with a hint of spice
Healthy and nutritious, packed with vitamins
Easy to prepare, perfect for weeknight dinners

      

The Health Benefits of Squash

Squash, particularly butternut squash, is a powerhouse of nutrition. It's rich in vitamins A and C, which are essential for maintaining healthy skin and vision. Additionally, it contains a good amount of fiber, aiding in digestion and promoting a feeling of fullness. Regularly incorporating squash into your diet can support your immune system and may even help reduce inflammation.

The vibrant orange color of butternut squash comes from beta-carotene, an antioxidant that converts to vitamin A in the body. This nutrient plays a vital role in maintaining good eyesight and skin health. Plus, it's low in calories, making it an excellent choice for those looking to manage their weight while enjoying delicious flavors.

Turmeric: A Spice with Superpowers

Turmeric is more than just a beautiful spice; it has been celebrated for centuries for its medicinal properties. Curcumin, the active compound in turmeric, is known for its anti-inflammatory and antioxidant effects. Adding turmeric to your meals not only enhances flavor but also boosts your health, making this soup a perfect choice for nourishment and healing.

Research suggests that turmeric may help improve brain function and decrease the risk of chronic diseases. Its potential to lower the risk of heart disease and support joint health makes it a smart addition to your diet. With its warm, earthy flavor, turmeric beautifully complements the sweetness of butternut squash in this soup.

Perfect Pairings for Your Soup

This squash soup with turmeric pairs wonderfully with crusty bread or a side salad for a complete meal. Consider serving it with a light arugula salad dressed in lemon vinaigrette to add a fresh contrast to the creamy soup. Alternatively, a slice of garlic bread or a warm baguette is perfect for dipping.

For a more substantial meal, you can top the soup with roasted chickpeas or croutons for added texture and protein. A sprinkle of fresh herbs, such as cilantro or parsley, can brighten the flavors and elevate the presentation. No matter how you serve it, this soup is sure to be a comforting favorite.

Ingredients

Main Ingredients

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

Gather all the ingredients before you start cooking for a smoother process.

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute.

Add Squash and Spices

Add the cubed butternut squash and turmeric powder to the pot. Stir well to combine and cook for about 5 minutes.

Pour in Broth

Pour in the vegetable broth and bring to a boil. Reduce heat and let it 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.

Finish with Coconut Milk

Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.

Serve warm, garnished with a sprinkle of fresh herbs if desired.

Storage and Reheating Tips

This squash soup can be stored in an airtight container in the refrigerator for up to five days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens upon refrigeration, you may need to add a bit of vegetable broth or water to reach your desired consistency.

For longer storage, you can freeze the soup in individual portions. Allow it to cool completely before transferring to freezer-safe containers. It can be kept frozen for up to three months. When you're ready to enjoy, thaw it in the refrigerator overnight and reheat as mentioned above.

Customization Ideas

One of the great things about this squash soup is its versatility. You can easily customize the recipe to suit your taste preferences or dietary needs. For a spicier kick, add a pinch of cayenne pepper or a dash of red pepper flakes when sautéing the vegetables. This will elevate the soup's warmth and flavor profile.

If you're looking to pack in more nutrients, consider adding other vegetables such as carrots or sweet potatoes during the cooking process. They will blend seamlessly into the soup and add extra natural sweetness. You can also experiment with different types of broth or add a splash of lime juice for a zesty finish.

Questions About Recipes

→ Can I use frozen squash?

Yes, frozen squash can be used but ensure it's thawed before cooking.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or red pepper flakes to taste.

→ Can I substitute coconut milk?

Yes, you can use heavy cream or almond milk for a different flavor.

→ How long will the soup keep in the fridge?

The soup can be stored in the fridge for up to 4 days in an airtight container.