Looking for a cozy fall recipe that’s as nourishing as it is delicious? This turmeric butternut squash soup combines the warmth of seasonal flavours with the added benefits of anti-inflammatory nutrients, making it the perfect comfort food for cooler days.
Butternut squash is packed with vitamin A, vitamin C, and fibre—nutrients that boost your immune system and support overall wellness. For a quick and affordable option, try using frozen butternut squash, which is just as nutritious as fresh and cuts down on prep time, making it easier on your joints.
The soup’s vibrant golden hue comes from turmeric, a powerful spice known for its use in South Asian cuisine and traditional medicine. Curcumin, the active compound in turmeric, not only adds a pop of colour but may also help reduce inflammation and ease arthritis symptoms.
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:
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Add spices such as cinnamon, nutmeg, ginger or cumin to give the soup a warm, cozy flavour.
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Add milk or a protein-rich milk alternative to make the soup creamier and richer in calcium and protein.
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Blend 1 cup of cottage cheese or soft tofu into the soup or add 1 cup chopped, cooked chicken or turkey for additional protein.
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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.
