Mains/ Soups/ Vegan

Ginger & Turmeric Butternut Squash Soup

Happy Halloween! This soup has a nice sweetness with a sharp note thanks to the ginger and turmeric. You can use dry spices, but I would highly recommend using a fresh ginger and turmeric root if possible.

Ginger and turmeric have powerful benefits for our health. Both are anti-inflammatory and help our organism to protect and prevent against the disease.

This soup has been definitely our favourite since it’s getting colder and the winter is just round the corner. It makes a great lunch, dinner or could be served in a mug as a heart-warming drink during a Halloween night.

For a fancy look and to make a combined healthy dish serve it with a dollop of our Coriander and Sunflower Seeds Vegan Pesto –, crumbled Oatcakes – and some sprouts sprinkled on the top.

Ginger & Turmeric Butternut Squash Soup

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Serves: 4 - 6

This soup is very creamy, the butternut squash adds a note of sweetness and the ginger will warm you inside. A lovely orange colour of the soup makes it a perfect dish to be served for a Halloween.


  • 1 tbsp coconut oil
  • 2 onions (approx. 200g), chopped
  • 2 garlic cloves, chopped
  • 40g fresh ginger, minced
  • 15g fresh turmeric, minced
  • 1 kg roasted butternut squash*
  • 900ml water or vegetable stock
  • 1,5tsp salt (omit if using the stock)
  • 1 tsp black pepper
  • 0,5 lemon, juiced
  • 1 can full-fat coconut milk



* Roasted Butternut Squash - preheat the oven to 400F / 200C. Using sharp knife cut the top end of the squash and then in half lengthwise. Scoop up and discard seeds and any stringy bits. Lay halves cut side down on a tray lined with a baking paper. Bake in the oven 30 - 45 mins until soft, pierced with a fork to check if ready. Let it cool down and using a big spoon scoop out the cooked flesh.


To make the soup melt coconut oil in a large pot. Add the onion and saute on a small heat around 10 minutes, stirring frequently. Stir in the garlic, ginger and turmeric and fry for another 5 minutes.


Add the roasted butternut squash, water (or vegetable stock if using) and bring the soup to a boil. Cover and lower the heat, let it simmer for around 20 minutes.


Take the soup off the heat, season with salt and pepper, add the lemon juice and coconut milk. Stir well and using the blender blend the soup until smooth and creamy.


Serve on its own, with a crusty bread or sprinkle with sprouts, crumbled oatcakes and a dollop of a homemade pesto.

You Might Also Like

No Comments

Leave a Reply