Roasted until deeply caramelized, the butternut squash gets blended into a silky, golden base with warming ginger, turmeric, and a whisper of cinnamon. Rich coconut milk stirred in at the end gives the soup its velvety, spoon-coating texture, while a squeeze of fresh lemon juice keeps every bite bright instead of flat. Sautéed onion and garlic build a savory foundation before the broth simmers everything into one deeply flavorful pot. Finished with crunchy dry-roasted pumpkin seeds and a drizzle of good olive oil, it's the kind of soup that feels restaurant-worthy but comes together with basic pantry spices. This one is an easy, comforting choice for a gluten free kitchen, whether you're serving it as a starter or the main event on a chilly night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)