Soups

August 4, 2021

Bright Butternut Squash Soup

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!

Ingredients assembled for Bright Butternut Squash Soup
Assemble your ingredients.

Stages of soup making: Saute onions, garlic and ginger; add spices; then add cubed butternut squash and vegetable broth.
Saute onions, garlic and ginger; add spices; then add cubed butternut squash and vegetable broth.

Puree soup using an immersion blender until smooth. Stir in coconut milk, then lime juice.
Puree soup using an immersion blender until smooth. Stir in coconut milk, then lime juice.

Large pot of bright orange butternut squash soup with a drizzle of white coconut milk
Bright and creamy, this soup is a ray of sunshine on a winter day!


Original publication date: December 14, 2020

Bright Butternut Squash Soup

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.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

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

Instructions

  1. In a large heavy-bottomed pot, saute onion in coconut oil until soft, about 5-7 minutes. Add garlic and ginger, and saute about another minute, until fragrant.
  2. Add turmeric, salt, and pepper, and saute about 30 seconds. Add butternut squash cubes and stir to combine. Add vegetable broth, enough to cover squash cubes. (If you need more liquid, add water until the squash is just covered). Cover the pot, and bring to a simmer. Cook until the squash is tender, and easily pierced with a fork (about 20-25 minutes).
  3. When squash is cooked and soft, remove pot from heat. Use an immersion blender to puree soup until smooth. (Alternatively, you can place the soup in a blender, in batches, and puree until smooth.)
  4. Return pot to stove on low heat. Stir in coconut milk, and cook until heated through. Add lime juice, and turn off heat.
  5. Serve soup hot, garnished with cilantro and toasted coconut flakes (optional).
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March 19, 2024
Hannah
Sounds sooooo yummy. I will definitely prepare this