Butternut Squash & Turmeric Soup

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Butternut Squash & Turmeric Soup

Category:
Preparation Time: 5-10 Minutes
Cook Time: 30-35 Minutes
Yield: 6-8 Cups or 4 Bowls (1 POT)
Recipe By Chef: Paige Mountain
  • Ingredients
  • Directions
  • Qualities
  • Tips
  • Nutrition
  • Recipe Benefits
  • Medical Disclaimer

Ingredients

  • 3 tablespoons olive oil
  • 2 small white or yellow onions, chopped
  • ½ teaspoon sea salt or kosher salt
  • ¼ teaspoon black pepper, ground
  • 1 tablespoon fresh turmeric, grated or chopped
  • 1 tablespoon fresh ginger, grated or chopped
  • 1 butternut squash, peeled & cut into cubes
  • 4 cups vegetable broth (+more as desired to thin soup)
  • Additional salt + pepper at the end, to taste
  • ¼ fresh lemon
  • Optional toppings (see Chef's Tips)

Directions

  1. Preheat oven to 400F.
  2. Lay cubed butternut squash on a baking sheet, being careful not to overcrowd.
  3. Drizzle with 2 tablespoons olive oil and season with salt; toss to coat on all sides.
  4. Roast for 25-30 minutes, flipping squash cubes half way through.
  5. Once squash is finished, warm 1 tablespoon olive oil in pot on the stove over a medium heat.
  6. Add chopped onions and cook for 5-6 minutes until soft & golden.
  7. Add fresh turmeric & ginger; cook for an additional 1-2 minutes, stirring often.
  8. Add roasted squash and vegetable broth to the pot.
  9. Bring mixture to a simmer and cook for 10 minutes to meld flavors.
  10. Using an immersion blender, blend the ingredients all together. If an immersion blender is not available, a regular blender can be used or just simply mash the butternut squash using a fork against the pot (note that the soup will be less smooth). If soup is too thick, add additional broth.
  11. Season with additional salt & pepper as desired and a squeeze for fresh lemon.

Qualities

  • Texture: Creamy/Smooth
  • Scent : 7/10
  • Spice Level: 0/10

Tips

  • Toppings are optional, but delicious: drizzle of heavy cream or coconut milk, chopped sage leaves or thyme, toasted pumpkin seeds, roasted chickpeas, sourdough croutons, crispy pancetta, or deep fried onions/shallots.

Nutrition

  • Calories: 189cal
  • Carbohydrates: 24.3g
  • Fat: 10.5g
  • Fiber: 6g
  • Protein: 2.5g
  • Added sugar: 0g
  • Sodium: 955.7mg

Recipe Benefits

  • Anti-Inflammatory
  • Promotes GI Health
  • Anti-Nausea
  • High Calorie Potential

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Individual Needs & Allergies: Every child's nutritional needs are unique. Our recipes do not account for individual allergies, sensitivities, specialized needs or specific medical contraindications. Please review all ingredients carefully before preparation.

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