Anti Inflammatory Roasted Butternut Squash Soup with Turmeric & Ginger
This velvety, golden soup is the kind of bowl that genuinely makes you feel good from the inside out — rich, warming, and deeply satisfying for all four servings. Roasting the butternut squash first is the move that sets this recipe apart, coaxing out caramelized edges and a natural sweetness that no stovetop shortcut can replicate. From there, fresh ginger, ground turmeric, and cinnamon bloom in olive oil alongside garlic and onion, building a fragrant base that smells incredible and delivers serious depth of flavor. Full-fat coconut milk gets stirred in at the end for a silky, luxurious finish that keeps the soup dairy-free without sacrificing any richness. A squeeze of fresh lemon juice brightens everything up and keeps the spices from feeling heavy. Each ingredient here pulls its weight — turmeric and ginger are two of the most well-studied spices when it comes to supporting a low-inflammation lifestyle, and they show up in meaningful amounts rather than as an afterthought. Finish with a handful of dry-roasted pumpkin seeds and a drizzle of olive oil for a little crunch and a beautiful presentation.
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Learn more →Ingredients
4 servings
- 1 large butternut squash (about 3 lb), halved lengthwise and seeded
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pumpkin seeds (pepitas), dry-roasted (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with a pinch of salt and pepper.
- 2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden and caramelized.
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