I know, I know. It's been a while! Between the holidays and working on a lot of 'behind the scenes' LCK projects, the blog has taken a bit of a back seat. Bare with me for the next month or so as I am moving back home to the east coast - more on that super exciting news soon! But I am back for now with a super simple, healing, delicious soup perfect for a winters night!

This soup isn't a revolutionary concept but it is just plain good if you're feeling a little 'dull' this time of year. It is the perfect thing to ignite your tastebuds, get your skin glowing and your digestion, ahem, flowing. Turmeric, coconut, ginger and garlic round out the sweetness of roasted butternut squash in all the best ways - you will want bowl after bowl of this creamy, comforting concoction which is fine because all of the ingredients are full-on superfoods.


Here's a little breakdown:

- Butternut squash is packed with nutrient dense healthy fiber that keeps your digestion moving in the sluggish winter months (and, heck, in the spring, summer and fall too)

- Coconut milk is a healthy fat that provides long lasting energy 

- Turmeric contains powerful anti-inflamitory compounds and leaves your skin glowing (make sure to crack some fresh black pepper into your soup as it aids in the absorption of curcumin in the body)

- Ginger is wonderful at healing any disease within your stomach

- Garlic is an anti-microbial and is great, natural way to keep the sniffles (or the flu) at bay


Okay, are you convinced you need to make this soup yet? If none of the benefits win you over, I promise the simple method and the flavor will - and I mean, just look at that golden color! 

Serves: 2-4 • Duration: 1 hr, 15 min 

  • 1 small butternut squash, seeds removed + roasted
  • 2-4 cups low sodium vegetable broth - adjust according to your desired thickness
  • 1-2 cloves garlic, to taste
  • 1 16 oz. can 'lite' coconut milk
  • 1" fresh garlic cloves, peeled and grated
  • 1/2"-1" fresh turmeric, peeled and grated
  • 1/2"-1" fresh garlic, peeled and grated
  • Salt and fresh cracked black pepper, to taste

Preheat your oven to 400*F. Slice your butternut squash in half length wise and remove the seeds. Lay a piece of parchment down on a sheet pan and spray with a little bit of coconut oil spray and place the butternut squash skin side up on the tray. Place in the oven and roast for 40-1 hr - depending on how large your squash is - you want a knife to puncture the thickest part of the squash with little resistance before removing it from the oven. 

Remove the squash from the oven and allow to cool for 10-15 minutes (you can of course roast your squash ahead of time and store in the fridge until you're ready to blend). 

Once cool enough to handle, carefully remove the skin and add the flesh to a blender along with the rest of the ingredients, starting with 2 cups of vegetable stock and increasing as you pulse the mixture until fully smooth.

NOTE: If you are using a high-powered blender like a Vitamix or Blendtec, you'll want to pulse instead of blend this soup - full on blending over airates the texture - leaving it a little too 'light-and-fluffy' 

Once you've reached the desired thickness, transfer the soup to a large pot and simmer on medium-low heat, covered for 5-10 minutes, stirring occasionally. You may have to add a little more stock or water as the soup will begin to reduce as it warms. 

Adjust seasonings to taste before serving. 




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