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Creamy Butternut Squash Turmeric Ginger Soup with Coconut Milk
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Cutting board

Ingredients
  

  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • Salt and black pepper, to taste
  • Fresh cilantro, for serving

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the turmeric and cubed butternut squash. Stir to coat the squash with the spices.
  • Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes until the squash is tender.
  • Remove the pot from the heat. Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. Season with salt and black pepper.
  • Ladle into bowls and top with fresh cilantro before serving.

Notes

Add the coconut milk after simmering to keep the soup from separating during blending. For a thicker result, use less broth and let it cool slightly before pureeing. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board