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Butternut Squash Soup with Turmeric

October 12, 2016
Photo Credit: Ariel Martinez

Recipe by Ariel Martinez

Butternut Squash Soup with Turmeric




00 min


00 min


5 cups cubed, peeled butternut squash

3 tablespoons extra-virgin olive oil

¼ teaspoon ground turmeric, plus more for garnish

1/8 teaspoon ground coriander

1/8 teaspoon ground cumin

1/8 teaspoon ground ginger

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 onion, peeled and diced

3 garlic cloves, peeled and minced

Fresh rosemary sprig

4 cups water

2 cups vegetable broth

½ cup unsweetened coconut milk


Preheat oven to 350F. Place butternut squash on a large baking tray lined with parchment paper.

Drizzle olive oil and sprinkle spices on squash. Lay onion and garlic on top of squash and roast for 20 minutes, or until softened.

In a large stockpot, combine veggies with water, broth and rosemary sprig and bring to a simmer over medium heat, about 20 minutes.

In a blender, combine soup and coconut milk until creamy consistency is reached. Season with more turmeric, stir, and serve.

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