2023-10-12 Roasted Butternut Squash and Turmeric Soup (Blog) By Isha Patel

Roasted Butternut Squash and Turmeric Soup

This Roasted Butternut Squash and Turmeric Soup is not only comforting and perfect for the autumn season, but it’s also rich in gut-friendly ingredients. Butternut squash provides fibre, vitamins, and antioxidants, while turmeric and ginger have anti-inflammatory properties that can support gut health. Plus, the coconut milk adds a creamy texture and healthy fats. Enjoy this flavorful and soothing soup as part of your gut-healing autumn meal plan!


  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable broth (or bone broth if you prefer)
  • 1 can (14 ounces) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Roast the Butternut Squash: Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast in the preheated oven for about 25-30 minutes or until the squash is tender and slightly caramelised. Remove from the oven and set aside.
  3. Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
  4. Add the Spices: Stir in the ground turmeric and cinnamon, and cook for another minute to toast the spices and enhance their flavours.
  5. Blend the Soup: Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavours to meld. Using an immersion blender or a regular blender (in batches), blend the soup until it is smooth and creamy.
  6. Add Coconut Milk: Return the soup to the pot if you used a regular blender. Stir in the coconut milk and heat the soup gently over low heat until it’s heated through. Be careful not to boil it once the coconut milk is added, as it can curdle.

Season and Serve: Season the soup with salt and pepper to taste. Ladle it into bowls, garnish with fresh cilantro or parsley if desired, and serve hot.

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