This Ginger Turmeric Butternut Squash Soup is full of healing, healthy ingredients. It's warm, deliciously bright, vegan, low carb, Paleo, and Whole30 compliant!
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4.75 from 4 votes

Ginger Turmeric Butternut Squash Soup

This Ginger Turmeric Butternut Squash Soup is full of healing, healthy ingredients. It's warm, deliciously bright, vegan, low carb, Paleo, and Whole30 compliant!
Prep Time5 mins
Cook Time15 mins
Course: Soup
Servings: 6
Calories: 228kcal
Author: Elizabeth Lindemann

Ingredients

  • 1 large butternut squash cooked (see notes)
  • 2 tablespoons chopped fresh ginger peeled
  • 1 onion diced
  • 1 tablespoon coconut oil or olive oil or butter
  • 2 cups chicken or vegetable stock
  • 1 can coconut milk
  • salt and pepper to taste
  • 1 heaping teaspoon turmeric
  • roasted squash or pumpkin seeds and fresh cilantro for serving (optional)

Instructions

  • In a large pot, saute the ginger and onion in oil over medium heat until softened (about 3 minutes)
  • Add the stock, bring to a boil.
  • Add the cooked butternut squash.
  • Stir in the coconut milk.
  • Season with salt, pepper, and turmeric.
  • Use an immersion blender to blend to a smooth puree (alternatively, you can use a standing blender in batches). Taste and adjust seasonings as needed.
  • Serve topped with roasted seeds and/or fresh cilantro, if desired.

Notes

  • To cook the butternut squash, place it whole in your slow cooker for 3 hours on high or 6 hours on low. Remove, let cool, halve, deseed, and remove flesh from peel. Or, halve it and roast it in your oven at 425 degrees for 45 minutes to an hour, then remove the seeds and remove the flesh from the peel.
  • Freeze in an airtight container for up to 6 months.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 228kcal | Carbohydrates: 20.4g | Protein: 3.2g | Fat: 17.1g | Saturated Fat: 14.8g | Sodium: 270mg | Fiber: 4.4g | Sugar: 5.7g