Golden Butternut & Cauliflower Soup with Ginger and Turmeric

When I was in college, I practically lived on boxed butternut squash soup – until I had so much of it that I swore I’d never eat it again. Years later, I discovered how different – and deeply nourishing – homemade butternut soup can be. It takes a bit of effort to peel and chop a squash, but the reward is a bowl of real comfort and healing. (And yes, using pre-chopped butternut works beautifully too!)

Golden Butternut & Cauliflower Soup with Ginger and Turmeric

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Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 medium butternut squash (about 2 lbs) peeled, seeded, and cubed
• 1/2 medium cauliflower cut into florets
• 1 medium yellow onion chopped
• 3 cloves garlic minced
• 1 inch piece fresh ginger peeled and minced
• 1 tsp ground turmeric (or 1 Tbsp grated fresh turmeric)
• 2 Tbsp Extra Virgin Olive Oil (or coconut oil)
• 4 cups vegetable broth (or low sodium bone broth)
• 1 cup unsweetened coconut milk (or cashew cream for thicker texture)
• 1/2 tsp sea salt (or to taste)
• 1 pinch black pepper freshly ground, to taste
• 1/2 lemon juiced
• Optional Toppings: pumpkin seeds, microgreens

Method

 

1. Roast (optional for deeper flavor): Toss squash and cauliflower with 1 Tbsp olive oil and a pinch of salt. Roast at 400°F (200°C) for 25–30 minutes, until golden and tender.
2. Sauté aromatics: In a large pot, warm the remaining oil over medium heat. Add onion, ginger, and garlic; sauté until fragrant, about 3 minutes. Add turmeric and stir for 30 seconds.
3. Simmer: Add roasted squash, cauliflower, and broth. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to meld flavors.
4. Blend: Using an immersion or high-speed blender, puree until smooth. Return to pot and stir in coconut milk and lemon juice.
5. Season and serve: Taste and adjust salt, pepper, and brightness. Ladle into bowls and top with pumpkin seeds or microgreens for an antioxidant-rich finish.

Notes

Homemade butternut soup feels like comfort in a bowl – rich, golden, and grounding. The combination of turmeric, ginger, and coconut milk gives it warmth and healing depth, while the cauliflower adds creaminess without heaviness. It’s a beautiful reminder that simple, nourishing food can feel like true medicine.

Why It’s Healing

• Butternut squash: rich in beta-carotene (precursor to vitamin A), which supports immune function and cell repair.
• Cauliflower: a cruciferous vegetable high in sulforaphane — known to help neutralize carcinogens and support liver detoxification.
• Turmeric & black pepper: potent anti-inflammatory duo; curcumin is shown to inhibit tumor growth and reduce oxidative stress.
• Ginger & garlic: support digestion, circulation, and immune defense while lowering systemic inflammation.
• Olive oil & coconut milk: provide healthy fats that enhance nutrient absorption and satiety.