Vegetarian Turmeric-Ginger Butternut Squash Soup

Total time50 min

Prep time15 min

Cook time35 min

Vegetarian Turmeric-Ginger Butternut Squash Soup

This golden, velvety soup gets its warmth from a fragrant base of sautéed onion, garlic, and fresh ginger, bloomed with turmeric, cinnamon, and a whisper of cayenne until the whole pot smells toasted and inviting. Cubes of butternut squash simmer until fork-tender, then get blended completely smooth for a silky texture that clings to the spoon. A generous pour of full-fat coconut milk and a bright squeeze of lemon juice round everything out, balancing the earthy spice with richness and a little acidity. Finished with dry-roasted pumpkin seeds and a scatter of fresh cilantro, it's got just enough crunch and freshness to keep every bowl interesting. It's a comforting, cozy option that fits neatly into a vegetarian rotation, whether you're serving it as a starter or making it the main event with some crusty bread on the side.

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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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