Silky roasted butternut squash meets warm ginger, garlic, and a golden blend of cumin, coriander, and turmeric in this cozy, deeply comforting soup. The squash simmers low and slow in vegetable broth until it's fork-tender, then gets blended into a completely smooth puree with no chunks in sight. Full-fat coconut milk swirls in at the end for a rich, velvety finish, balanced with just a touch of maple syrup to round out the spices. A ladle-full is warming and nourishing, especially topped with crunchy pepitas and a scatter of fresh chives or parsley. Thanks to its base of turmeric, ginger, and wholesome vegetables, this one is a natural fit for an anti-inflammatory kitchen. It's the kind of soup you'll want on repeat all season long.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
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.
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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