Emulsifier Free Roasted Butternut Squash Soup with Turmeric & Ginger
Total time1 hr 5 min
Prep time15 min
Cook time50 min
5.0(25)
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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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