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Butternut Squash & Turmeric Soup

Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 medium Butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 1 tbsp Coconut oil or olive oil
  • 1 medium Yellow onion, chopped
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated (or 1 tsp ground)
  • 1 tsp Ground turmeric (or 1 tbsp fresh, grated)
  • 1/2 tsp Ground cinnamon
  • 4 cups Vegetable broth (or bone broth for extra gut-healing benefits)
  • 1 cup Full-fat coconut milk (or almond milk for lighter version)
  • 1/2 tsp Sea salt (to taste)
  • 1/4 tsp Black pepper (to taste)
  • Optional toppings: pumpkin seeds, fresh cilantro, swirl of coconut cream

Instructions

  1. Heat oil in a large pot over medium heat.

  2. Add onion, garlic, and ginger; sauté 3–4 minutes until fragrant.

  3. Stir in turmeric and cinnamon, cooking 1 minute to release flavors.

  4. Add cubed butternut squash and toss to coat.

  5. Pour in broth, bring to a boil, then reduce to a simmer.

  6. Cover and cook 20–25 minutes, until squash is tender.

  7. Use an immersion blender directly in the pot (or carefully transfer to a blender).

  8. Blend until smooth.

  9. Stir in coconut milk.

  10. Adjust salt and pepper to taste.

  11. Serve in bowls and top with pumpkin seeds, herbs, or a drizzle of olive oil.