Whole 30 Turmeric-Ginger Butternut Squash Soup

Total time50 min

Prep time15 min

Cook time35 min

Whole 30 Turmeric-Ginger Butternut Squash Soup

Golden with turmeric and warmed through with fresh ginger, garlic, and a hint of cinnamon, this soup turns simple roasted butternut squash into something deeply comforting. The squash simmers right in the broth until fork-tender, then gets blended into a silky, spoonable puree with no cream or flour needed to get there — full-fat coconut milk does all the work, giving the base a rich, velvety finish. A bright squeeze of lemon juice at the end keeps all that warmth from feeling heavy, cutting through the spice with a clean, citrusy lift. Ladle it up with a scatter of dry-roasted pumpkin seeds for crunch and a handful of chopped cilantro or parsley on top, and you've got a bowl that feels indulgent but is built entirely from whole-food ingredients. It's an easy make-ahead option, too, since the flavors only deepen as it sits. This one fits neatly into a Whole30 kitchen without any sacrifice on flavor or texture.

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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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