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Ginger Turmeric Butternut Squash Soup | Living Well With Nic

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Heat a large pot over medium heat.
  2. Once hot, add oil, onion, and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash. Season with salt, pepper, ginger, and turmeric powder. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  4. Add coconut milk, vegetable broth, and water.
  5. 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.
  6. 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.
  7. Taste and adjust seasonings, adding more turmeric, salt, or pepper. Continue cooking for a few more minutes over medium heat.
  8. 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