Ginger Turmeric Butternut Squash Soup
The perfect butternut squash soup that’s naturally sweet, has a bit of spice and is unbelievably creamy. Simple to make and just 10 ingredients are needed for this dreamy soup perfect for a cozy, warming meal.
Ingredients
- 1 Tbs avocado or coconut oil
- 1 yellow onion
- 3 large garlic cloves peeled and minced
- 6 cups butternut squash peeled and chopped (1 small butternut squash ~ 6 cups)
- 1 pinch salt and pepper plus more to taste
- 1 tsp Navitas Organics Turmeric Powder
- 2 cups vegetable broth
- 2 cups water
- ½ cup canned coconut milk
Instructions
- Heat a large pot over medium heat.
- Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
- Add butternut squash. Season with salt, pepper, ginger, and turmeric powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, and water.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
- Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return the soup back to the pot.
- Taste and adjust seasonings, adding more turmeric, salt, or pepper. Continue cooking for a few more minutes over medium heat.
- Serve as is or with garnishes with pumpkin seeds or fresh herbs. Store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month. Best when fresh.
Notes
Gluten-Free
Vegan