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ginger-turmeric squash soup

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!
Course Entree
Cuisine Asian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Author Michelle


  • 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
  • 1/4 tsp. salt, or to taste
  • 2 14- oz. cans coconut milk, shaken


  • 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.


*If you are cooking oil-free, substitute 1/4 cup of vegetable broth or water for the oil, adding additional water as needed until the vegetables are softened.