Vegan Turmeric-Ginger Butternut Squash Soup

Total time50 min

Prep time15 min

Cook time35 min

Vegan Turmeric-Ginger Butternut Squash Soup

This velvety soup gets its warmth from a golden blend of turmeric, ginger, and cinnamon, bloomed in olive oil with softened onion and garlic until the whole pot smells toasted and fragrant. Cubes of butternut squash simmer until fork-tender, then get blended completely smooth before a pour of rich, full-fat coconut milk and a bright hit of lemon juice round everything out into something silky and deeply comforting. A pinch of cayenne adds a gentle kick if you want it, while dry-roasted pumpkin seeds and fresh cilantro on top bring crunch and color to every bowl. It's the kind of soup that tastes like it took all day, even though it comes together in one pot. Plant-based from squash to seed garnish, it's a genuinely satisfying, no-asterisks option for a vegan lineup.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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