Butternut squash is the star of this soup. It’s brightened up with just a little turmeric and lime juice, and finished with coconut milk, to make a vibrant soup with luxurious texture. It’s a pop of color and flavor to lighten up the winter days. I generally like to eat soup in a bowl with a spoon, but I can make an exception for this - it’s so smooth and creamy, I can sip it from a mug.
I developed this butternut squash soup during my graduate program, and I tested the recipe out on some friends. One of my friends loved it so much, it ended up being the persuasion she needed to purchase an immersion blender! I really do find an immersion blender to be an indispensable tool in my kitchen. For soups and sauces, it’s so convenient, and easy to clean up. (Easier than transferring soup to a blender…) I am all for easy clean up - the fewer the dishes, the better!
I also like this soup because it comes together so quickly and easily. You could definitely make this on a weeknight for a simple, warming meal. Like so many soups, the flavors improve the next day, so it’s also a great candidate for meal prep for lunches during the week. No matter when you make it, it’s sure to brighten up your day!
Original publication date: December 14, 2020
Butternut squash is brightened up by turmeric and lime juice, and finished with coconut milk, to make a vibrant soup with luxurious texture. It’s a pop of color and flavor to liven up the winter days.
2 Tbsp. coconut oil
1 large onion, diced
3-4 garlic cloves, minced
2 inches fresh ginger root, minced
1 large butternut squash, peeled, seeds removed, diced in 3/4” cubes
1 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. ground black pepper
4 cups low sodium vegetable broth
1 13.5-oz. can unsweetened coconut milk
1 lime, juiced
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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