Mediterranean Diet Friendly Turmeric-Ginger Butternut Squash Soup

Total time50 min

Prep time15 min

Cook time35 min

Mediterranean Diet Friendly Turmeric-Ginger Butternut Squash Soup

This velvety soup gets its warmth from a golden blend of turmeric, ginger, and cinnamon, bloomed in olive oil until fragrant and layered into a base of tender butternut squash. Simmered until silky and finished with a bright splash of lemon juice, it strikes that perfect balance between cozy and vibrant. Coconut milk gives the finished soup its rich, creamy body without weighing it down, and a scattering of dry-roasted pumpkin seeds on top adds a nice bit of crunch against the smooth puree. Built on olive oil, aromatic vegetables, and whole-food spices, it's exactly the kind of nourishing, plant-forward bowl that fits naturally into a Mediterranean way of eating. Serve it as a starter or a light meal on its own — either way, it's the kind of soup you'll want in regular rotation.

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Ingredients

4 servings

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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.

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