Anti Inflammatory Coconut Squash and Sweet Potato Soup
This velvety, golden soup is the kind of bowl that feels like it's actively doing something good for you — because it genuinely is. Turmeric and fresh ginger are the backbone of the spice blend here, both well-known for their inflammation-fighting properties, and they work alongside cumin and garlic to build a warm, deeply aromatic base. Butternut squash and sweet potato bring natural sweetness and a silky texture once blended, while a full can of coconut milk rounds everything out with rich, creamy body. A squeeze of fresh lime juice at the end cuts through the richness and brightens the whole pot in a way that makes every spoonful feel balanced. The recipe comes together in one pot, simmers for about 20 to 25 minutes, and serves four — making it an easy weeknight win that doesn't sacrifice any depth of flavor. Optional cilantro and toasted pumpkin seeds on top add a little freshness and crunch if you want to take it over the edge.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 lb butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 cups)
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes (about 2 medium)
- 3 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp pumpkin seeds (pepitas), dry-roasted (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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