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Cozy up with a bowl of this nourishing winter soup

Warm up this winter with a bowl of turmeric butternut squash soup. The combination of vitamin-rich butternut squash and inflammation-reducing turmeric makes for the perfect, cozy, and nutritious meal during the colder months.
Village Life
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Photo via Canva

There’s nothing better than a warm, comforting bowl of soup on a cold winter day—especially one that’s as nourishing as it is delicious.

This turmeric butternut squash soup is packed with immune-boosting ingredients and anti-inflammatory benefits, making it the perfect way to cozy up when the temperatures drop.

Butternut squash is rich in vitamin A, vitamin C, and fibre, all of which help support immune function and overall wellness during the winter months. For a quick and convenient option, frozen butternut squash is just as nutritious as fresh and can save time in the kitchen—perfect for those looking for an easy, joint-friendly meal.

The soup’s golden hue comes from turmeric, a powerful spice widely used in South Asian cuisine and traditional medicine. Curcumin, the active compound in turmeric, is known for its potential to reduce inflammation, making this a soothing choice for those dealing with winter aches and pains.

Whether you're warming up after a chilly day or simply craving a nourishing meal, this soup is a delicious way to stay cozy all season long.

Turmeric Butternut Squash Soup

Prep Time: 20 minutes  | Cook Time: 40 minutes  | Total Time: 60 minutes | Servings: 6-8 servings (1½ to 2 cup servings)

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 cup cauliflower, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 4 cups frozen peeled, cubed butternut squash
  • 1 900 ml container reduced salt chicken stock
  • 1 ½ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp ground coriander
  • Salt and ground black pepper to taste
  • Optional garnish: 1 heaping tbsp plain Greek yogurt per dish

Instructions  

Step 1: To a large pot add olive oil, onion, cauliflower, celery, carrot and potato and sautee over medium heat until the vegetables are lightly browned.

Step 2: Add the chicken stock, butternut squash, turmeric, garlic powder, and coriander to the existing ingredients and mix well. Bring to a boil over medium high heat.

Step 3: Reduce heat to low, cover pot and simmer for about 40 minutes or until all vegetables are tender.

Step 4: Transfer contents of soup to a blender and blend until smooth. Return the contents back to the large pot.

Step 5: If needed, add salt and pepper for additional seasoning.

Step 6: Garnish each bowl with 1 heaping tablespoon of plain Greek yogurt. This will cool the soup and add an element of creaminess.

Extra tips:

  • Add spices such as cinnamon, nutmeg, ginger or cumin to give the soup a warm, cozy flavour.

  • Add milk or a protein-rich milk alternative to make the soup creamier and richer in calcium and protein.

  • Blend 1 cup of cottage cheese or soft tofu into the soup or add 1 cup chopped, cooked chicken or turkey for additional protein.

  • Top the soup with toasted nuts and seeds, such as sliced almonds, pumpkin seeds or pecans, to increase healthy fats and protein and for additional crunch.