Warm your soul with a bowl of Butternut Squash Turmeric Soup, a delightful blend of flavors that’s as nourishing as it is delicious! This creamy, vibrant soup not only boasts a stunning golden hue but also brings the health benefits of turmeric and coconut milk right to your table. Perfect for chilly evenings or when you need a comforting dish, this recipe is quick to prepare and will have your family begging for seconds. Get ready to impress your taste buds and elevate your culinary skills with this easy-to-follow recipe that’s sure to become a favorite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp turmeric
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler, then cut the squash in half, remove the seeds, and dice into 1-inch cubes.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and turmeric to the onions, stirring continuously for about 1 minute to release their aromatic flavors and prevent burning.
- Add the diced butternut squash to the pot and stir to combine with the onion and spice mixture, coating the squash evenly.
- Pour in the vegetable broth, ensuring that the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Stir in the coconut milk, creating a rich and creamy texture. Season with salt and pepper to taste.
- Return the pot to low heat and warm the soup through, stirring occasionally to prevent sticking.
- Serve hot, optionally garnished with a drizzle of coconut milk, fresh herbs, or toasted pumpkin seeds for added texture.
Tips
- Choosing the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, firm skin without blemishes.
- Peeling Made Easy: Use a sharp vegetable peeler to remove the skin of the squash. For added ease, you can microwave the whole squash for 1-2 minutes to soften it slightly before peeling.
- Cutting Uniformly: Dice the butternut squash into 1-inch cubes to ensure even cooking. This will help the pieces become tender at the same time.
- Sautéing for Flavor: Don’t rush the sautéing process! Allow the onions to become translucent and the garlic to become fragrant, as this enhances the overall flavor of the soup.
- Perfect Consistency: For a super creamy texture, use an immersion blender directly in the pot. If using a standard blender, be cautious with hot liquids and blend in small batches.
- Customize Your Seasoning: Feel free to adjust the salt and pepper according to your taste. You can also add a pinch of cayenne pepper for an extra kick!
- Garnish for Presentation: Elevate your soup's appearance and flavor by garnishing with a swirl of coconut milk, fresh herbs like cilantro or parsley, or even a sprinkle of toasted pumpkin seeds for crunch.
- Store and Reheat: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or water to loosen the consistency if needed.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 4g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
