This Ginger-Turmeric Butternut Squash Soup recipe comes out silky smooth, with a beautiful yellow color. The coconut milk and spices turn simple squash into something exotic that is sure to impress.
I first made this soup at a friend's house, when I rescued a poor butternut squash that was showing the first signs of weepiness and was about to hit the compost pile.
She was taken back about how quickly this came together and how flavorful this soup was.
While it can seem intimidating to make, it is really quite easy: I've outlined all the steps for you below.
Health benefits of Ginger and Turmeric
In case you didn't know, ginger and turmeric are MFEO (that's Made For Each Other in "Sleepless in Seattle" speak).
Beyond that, they're superfoods.
Ginger tea is great for colds and upset tummies. The root contains a substance called gingerol, which is chemically related to capsaicin (the stuff that makes peppers hot).
No worries: this is not a spicy soup.
Research shows that this compound is anti-inflammatory because it blocks some molecules, naturally secreted by your immune system, that promote inflammation.
Turmeric contains curcumin, which is not only believed to have anti-inflammatory properties, but also antioxidative effects.
Long story short, ginger and turmeric are healthy eats.
Ingredients for Ginger-Turmeric Butternut Squash soup
The soup requires only a handful of items:
- Butternut Squash (Duh)
- Olive oil
- Fresh ginger root
- Ground Turmeric
- Coconut milk
- Carrots and Shallots
- Salt and pepper
How to make Ginger-Turmeric Butternut Squash Soup
Pre-cook the butternut squash
Since this is Flipped-Out Food and we are about time saving hacks, I prefer to use the microwave in lieu of roasting the squash.
It shortens the cooking time significantly without any sacrifice to flavor.
How to cook butternut squash in the microwave
I stab the squash in several places, put it on a microwave-safe plate, and nuke for 8-10 minutes.
During this time, listen carefully, because squealing sounds indicate that the squash is close to done and about to blow up.
Don't worry: I've done it a few times.
The worst thing that happens is a loud boom—and, unfortunately, a ginormous mess to clean out of the microwave.
A large squash can generally be nuked for 10 minutes—but I always check at the 8 minute mark for exactly this reason.
Once done, carefully remove the squash from microwave and let cool for 5 minutes.
Clean it out by cutting the top off and then slicing it in half lengthwise.
Then, scoop out the seeds and slimy guts.
Next, scoop out the now-soft flesh from inside the squash and cut it up into roughly 1-inch pieces.
Prepping the remaining veggies
While the squash is in the microwave, I like to prep the other ingredients.
This involves peeling and mincing the ginger, grating carrots, and mincing shallots.
Why grate the carrots? We want a silky smooth soup, but carrots take forever to soften up—so I grate them to accelerate the cooking process.
Add everything to the pot
Add the cut up squash, ginger, shallots and carrots and saute in olive oil until softened.
Use fairly low heat so that you're essentially sweating the vegetables until they're really soft, but not caramelized at all.
Next, add the turmeric and sauté for just a minute or so until the spice becomes fragrant.
Then, add the coconut milk and salt.
Let the soup simmer over medium-low heat for 20 minutes or until all the ingredients are very soft and ready for blending.
Puréeing the Ginger-Turmeric Butternut Squash Soup
My favorite pureeing method is using an immersion blender.
To get it really silky, while simultaneously avoiding squirts of hot soup, I ladle small batches of the soup into a steep-sided storage containers.
Then I buzz with the immersion blender until completely smooth.
The advantage with this is that you can easily store any extras in the fridge or freezer.
You can, of course, just use the immersion blender in your pot of soup. Or, use a blender or food processor for this task.
Just make sure to be careful with the hot soup (Bon Appétit has a great piece on avoiding blending disasters here).
Once the soup has been thoroughly blended, you are ready to serve.
And that's it!
This soup would make a lovely appetizer for a holiday dinner: it's fun to serve "soup shots" by portioning blended soups into shot glasses.
About those holiday dinners: if you're planning to host a holiday dinner party, hop over and take a look at my Work-Ahead Thanksgiving Dinner Meal Plan (which works for any holiday dinner)!
Ginger-Turmeric Butternut Squash Soup
Ginger-Turmeric Butternut Squash Soup is easy to make and takes just a few ingredients. You'll love the silky texture and gorgeous, bright-yellow color. Perfect for lunch or a light dinner!
Ingredients
- 1.5 tbsp. extra-virgin olive oil or coconut oil*
- 1 butternut squash
- 2 large shallots, minced
- 4 baby carrots, grated
- 1.5- inch cube ginger, peeled and finely minced
- 2 tsp. turmeric
- ¼ tsp. salt, or to taste
- 2 14- oz. cans coconut milk, shaken
Instructions
- Using a paring knife, stab the squash in several places. Place on a microwave-safe plate and microwave for 8 minutes. Pay close attention and listen for squealing sounds (especially after 5 minutes): these indicate that the squash is about to explode. In this event, turn off the microwave and let the squash sit for a minute or two. Then resume microwaving (and listening carefully), up to 10 minutes or until the squash is very soft.
- Add the olive oil* to a large, heavy-bottomed pot or Dutch oven over medium heat. When the oil is shimmering, add the shallots, carrots, and ginger. Reduce heat to medium-low and sweat the vegetables until soft but not caramelized, about 10 minutes.
- Meanwhile, prepare the butternut squash. Cut the top off and slice the squash in half lengthwise. Use a large spoon to scoop the seeds and fibrous innards from the cavity. Discard. Scoop the flesh out of the skin of the squash and cut into ~1-inch pieces. Add it to the vegetables in the pot; continue sweating for an additional 5 minutes.
- Add the turmeric and sauté for just a minute or so until the spice becomes fragrant. Add the coconut milk and salt. Simmer the soup over medium-low heat for 20 minutes. Turn off the heat and let cool for 5 minutes.
- Use an immersion blender, food processor, or blender to carefully purée the hot soup until silky smooth. Serve and enjoy.
Notes
*If you are cooking oil-free, substitute ¼ cup of vegetable broth or water for the oil, adding additional water as needed until the vegetables are softened.
Nutrition Information:
Yield: 4 Serving Size: 1 bowl (about 2 cups)Amount Per Serving: Unsaturated Fat: 0g
Corina Blum says
This soup also sounds like a brilliant recipe to help fight off all the coughs and colds that are just starting to appear at this time of year. I do love the flavours in it! Thank you so much for sharing with #CookOnceEatTwice!
Michelle says
Thanks so much, Corina! I'm under the weather right now, so you're right: I should make this today!
Corina Blum says
Michelle, I made this soup and it was so good! It made enough for lunch for a few days and it was delicious!
Michelle says
Corina, thank you so much! I'm over the moon hearing that you loved it! 🙂
Angela @ Allergy Free Angela says
I love the choices of the ingredients you use in this soup recipe. When the weather cools down and I'm able to eat soup again, I need to try this. An exploding squash doesn't sound fun! Thanks for the tips on what to listen for, when cooking in the microwave.
Michelle says
Thank you, Angela! That tip is courtesy of hard experience, and I can certify: exploding squash is definitely NOT fun!
Beth says
Oh my! I LOVE the spice choice you've made for this soup! MFEO FOR SURE! I've made butternut squash soup with coconut milk but haven't added the ginger and turmeric! Brilliant, I say! Simply Brilliant!!
Michelle says
Thank you so much, Beth!!! 🙂
Patty @pattysaveurs.com says
Mmmm! I'm definitely not a soup girl but I can't resist a pumpkin soup, the addition of turmeric is a wonderful idea!
Michelle says
Thanks, Patty! It's a really great soup for fall. 😉
Monika Dabrowski says
This soup looks marvelous, the colour is just gorgeous! Thank you for bringing this recipe to #CookBlogShare! Followed you everywhere and shared the recipe:)
Michelle says
Thank you so much, Monika! I followed you on FB (the only network [I think!] where I wasn't already following you!). 😉
Sues says
I LOVE ginger and have somewhat recently become obsessed with turmeric... Soooo this soup sounds like the best ever!!
Michelle says
Thank you, Sues! Sounds like me: I've always been a ginger fan, but more recently have been all about turmeric! And the two together? BOOM.
Angela says
The colour of this soup is amazing! I love turmeric, it has so many health benefits.
Michelle says
Thanks, Angela! Me too: the color and flavor are wonderful, but the health bennies make it AWESOME.
Ayngelina Brogan says
I've been in a soup mood lately, i love the addition of tumeric to the squash.
Michelle says
Thanks, Ayngelina! I've been on a soup kick too, lately—especially since Wisconsin has been a little cooler than average this summer.
Jagruti says
Ginger and turmeric I use every day in my cooking, I can have this soup any day, delicious!
Michelle says
Thank you, Jagruti!
Lauren says
Congrats on your floor!
The color of that soup is to die for! You're a good friend to have.
Michelle says
Thank you, Lauren!!! 😉