Project Description

I was feeling a little under the weather recently and my mind and body were just craving a soothing soup. Honestly, any squash soup always does the trick!

The perfect texture with amazing benefits and taste! Combined with fresh ginger and turmeric and the rest of the vegetables, this is a powerhouse soup! The amazing anti-inflammatory benefits and powerful antioxidants are both things we should all be loading up on right now.

Ginger is so great for digestion, easing nausea, offering antioxidants, and also helps regulate blood sugar.

Turmeric is the holy grain for offering anti-inflammatory benefits, antioxidants, and contributes to our brain health.

These are two important ingredients that are great to load up on as it gets colder out and flu season comes on stronger. They both, as well as all vegetables, support our immune health, and can aid in fighting off illnesses, such as colds! They also make you feel good…I’m telling you I felt better just from eating this warming soup!

I hope you try this soup, or really any soup that has a combination of amazing ingredients such as this one!

Ginger Turmeric Butternut Squash Soup

Full Recipe

  • SERVES: 5-6
  • TOTAL TIME: 45min
  • 1 tbs coconut oil

  • 1 red onion, chopped

  • 3 cloves garlic, minced

  • 2 1-inch piece ginger, minced

  • 1 1inch piece fresh turmeric, grated

  • 1-2 red Thai chilis, depending on your level of spiciness.

  • 4 stalks celery, chopped

  • 4 carrots, chopped

  • 1 bay leaf

  • 1 butternut squash, peeled and roughly cubed

  • 1 14oz can of full-fat coconut milk

  • 4-6 cups liquid, water, stock or broth

  • Salt and black pepper to taste

  • Juice from 1/2 lime

  • Pumpkin seeds (pepitas), for topping, optional

  • Heat a soup pot (i used a dutch oven) over medium heat, add coconut oil then onions, and saute for about 3 min.

  • Mix in garlic, ginger, turmeric, and chili.  Cook for a few minutes then stir in celery and carrots, cook for another few minutes.

  • Add in bay leaf and butternut squash then pour in your stock or whatever liquid you choose to use. Cover with a lid and allow to simmer for about 20 minutes or until squash is soft.

  • Once squash is soft and really easy to poke through, it’s time to blend! Fish out the bay leaf and remove. I used a hand blender (immersion blender)  but a regular blender will work great to puree the soup. I like to get mine really smooth.

  • When you have your soup at the desired texture, stir in coconut milk, and lime juice. Taste test for salt and more salt or pepper.

  • Time to enjoy the soup! Carefully serve in some bowls and top with some pumpkin seeds, and whatever else you like in your soup.

  • Let soup cool slightly before transferring to a container then refrigerate and enjoy throughout the week!