Ginger Turmeric Butternut Squash Soup
By Leslie Gordon Christie.
- Serves 6.
- Prep Time: 5 min.
- Cook Time: 30 min. (with toasted seeds, 15 min. without)
Looking for a natural way to ease indigestion, improve gut health, and decrease inflammation - all in one delicious bowl? Our Ginger Turmeric Butternut Squash soup has it all. Loaded with anti-inflammatory spices like fresh ginger and turmeric, plus healthy fat like coconut oil, which helps to soothe the gut, this dish delivers way more than just comfort food. We love it topped with fresh cilantro and toasted sunflower seeds, served with a salad for lunch, or as an appetizer for dinner.
- 2 Tbsp. chopped fresh ginger, peeled
- 1 Tbsp. coconut oil
- 2 cups chicken or vegetable broth (organic if possible)
- 1 bag frozen butternut squash (organic)
- 1-cup coconut milk (the canned version works well)
- pinch of sea salt
- 1-Tbsp. fresh turmeric
- Toasted seeds or nuts of your choice (sunflower, pumpkin seeds, almonds) and fresh cilantro for serving.
- Preheat oven to 300 degrees. Spread sunflower seeds out onto parchment-covered an oven safe dish. Use silicone brush to coat in coconut oil. (To make it easier, you can heat the oil in a saucepan first).
- Place in the oven for 30 minutes.
- Next, place frozen butternut squash into a steamer basket, and steam until fork tender.
- Meanwhile, heat coconut oil over medium heat in large saucepan and sauté ginger and turmeric for about 2 to 5 minutes.
- Add vegetable or chicken broth, and steamed butternut squash and bring to a boil.
- Stir in fresh coconut milk.
- Season with salt.
- Use an immersion blender to blend, or high-speed blender in batches to blend.
- Return soup to pot.
- Serve topped with toasted sunflower seeds and fresh cilantro.