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Butternut Squash Soup

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.