The weather is changing. Snow is in the air. My breath is coming in little clouds of puff, and my hands are constantly cold. All of which is a sure sign of one thing …

Soup Season, baby!

There’s nothing like sitting on the couch beneath a warm blanket, watching the winter flurries tumble against the windows, and feeling the heat of a big bowl of soup in my hands. A winter tradition. And this year, nothing has been warming my soul more than my turmeric butternut squash soup recipe.

Now, for all the soup heads like me out there, there’s no denying the consistency of a hearty, creamy butternut squash soup. It’s already earned a regular place in the rotation. But believe me when I tell you that the turmeric and nutmeg make this recipe medal worthy.

Make a pot, invite friends over, share the warmth — turmeric butternut squash is the soup of the day!

Ingredients:

• 1 medium butternut squash

• 1 cup onion

• 1 tbsp fresh ginger

• 1 tbsp garlic

• 1 tsp turmeric

• 1/2 tsp ground nutmeg

• 1 can full-fat coconut milk (13.5 ounces)

• 1 cup chicken broth (if cooking on stovetop)

• Salt and Pepper

Toppings:

• 1/4 cup pumpkin seeds

• 1/4 cup chopped cilantro

Benefits of Butternut Squash:

The only sad truth about Soup Season is its close proximity to Cold & Flu Season … but there’s good news! Our star ingredient of the day, the beautiful butternut squash, is loaded with immune-boosting vitamin C. Feel comforted by your warm bowl while knowing you’re keeping those pesky germs at bay.

Benefits of Turmeric

Not only does this orange herb pack a punch of flavor, but it’s also a nutritional powerhouse. Containing curcumin, a natural bioactive compound, turmeric helps fight inflammation and aid in cognitive function. It’s even been shown to help ease and prevent symptoms of arthritis, Alzheimer’s, and depression.

Benefits of Ginger

All good food should protect the gut, and with the addition of ginger, this soup does just that. Ginger is well known for soothing gastrointestinal distress, including nausea, constipation, bloating, and more. It’s also packed full of antioxidants, which can help manage the cell-damaging free radicals in your body, and is known to possess pain-relieving qualities.  

Instructions:

1. Wash, peel, and cut butternut squash into small cubes. Cut up onion, ginger, and garlic. Do not worry about finely chopping since we will blend the ingredients together once cooked.

2. For Instant Pot: Place all ingredients into the Instant Pot and stir briefly. Set Instant Pot at high temperature for eight minutes and then let release naturally for 10 minutes. Open lid and use immersion blender to blend the sauce until smooth.

3. For Stovetop: You will need to bake the butternut squash in the oven at 400 degrees Fahrenheit for 30-35 minutes. Line a baking sheet with parchment paper and add the butternut squash. Drizzle olive oil and bake. On the stove, add chopped onion, garlic, and olive oil to a pot and cook until they soften. Add chicken broth and bring to a boil. Add in the cooked butternut squash. Stir in the coconut milk and season with salt, pepper, and turmeric. Use an immersion blender to blend to a puree.

4. Top with pumpkin seeds, cilantro, and enjoy!

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