Anti Inflammatory Turmeric-Ginger Butternut Squash Soup
This velvety, golden soup is the kind of bowl that genuinely makes you feel good from the inside out — rich, warming, and deeply satisfying without being heavy. Butternut squash forms a naturally creamy base, and once blended with full-fat coconut milk it turns impossibly silky and smooth. The real power move here is blooming the turmeric, cinnamon, ginger, and black pepper directly in olive oil before the squash ever hits the pot — that 30-second step unlocks the spices and makes the whole kitchen smell incredible. Freshly ground black pepper alongside turmeric is a well-known pairing for a reason, and this recipe leans into it without any fuss. A squeeze of fresh lemon juice stirred in at the end brightens everything and keeps the flavors from feeling flat or one-note. Topped with dry-roasted pumpkin seeds and a handful of fresh herbs, each bowl gets a satisfying crunch and a pop of color. This recipe makes four servings, so it's just as practical for a weeknight dinner as it is for meal-prepping lunches that actually taste better the next day.
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 →Ingredients
4 servings
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp black pepper, freshly ground
- ¼ tsp cayenne pepper (optional)
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 3 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pumpkin seeds, dry-roasted (optional)
- 1 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (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 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!