Butternut Squash Soup

We may have made a mistake or two (or 20) in our first year of gardening, but we were still able to harvest a decent crop which included six or so butternut squashes. Is it just me or does "squashes" sound really weird? That is the plural, right? Anyway, so I decided to put them to good use and make butternut squash soup with a little bit of a different twist. Rather than using the more traditional pumpkin spice seasonings, I wanted to use turmeric, which has anti-inflammatory benefits. I paired it with curry powder (which also has turmeric in it) and a few other flavors and came up with this recipe. I really hope you give it a try this fall and let me know what you think by leaving a comment!

Butternut Squash Soup

(For Printable PDF click HERE)

Gluten Free | Dairy Free | Vegan | Vegetarian

Serves: 3-4 | Total Cook Time: 30-45 minutes


2 small (or l large) butternut squash

2 large onions

1 T Paprika

1 T Coriander

3 Cloves Garlic

1 inch ginger

1 1/2 T olive oil

1 bunch asparagus

1/2 T cumin

1/2 T curry powder

1 t turmeric

1/4 tsp salt

1 can (1 1/2 Cups) light coconut milk

1 cup water

  1. Top, tail, and gut butternut squash, and then cut into 1/2 inch thick slices

  2. Peel garlic and onions, and cut onions in half

  3. Lay squash, garlic, onions, and ginger (you can leave the skin on) in baking tray, and drizzle 1 T olive oil over it. Then sprinkle with paprika, cumin and coriander

  4. Roast at 425° for about 15 minutes or until squash is soft when poked with a knife

  5. While the other vegetables are roasting, wash asparagus, and break/cut off the woody end

  6. Once vegetables are finished roasting, dump all except ginger into blender, and add water, curry powder, turmeric, salt, and coconut milk. Then use a micro grater to grate the ginger into the blender, and blend everything together until smooth. Then pour into a pot over a low temperature.

  7. Place asparagus on a new baking tray and drizzle 1/2 T olive over them. Then bake at 425° for about 5 minutes.

  8. Once asparagus is soft, cut into bite-sized pieces and add to the soup. Eat immediately or cook for as long as you want (or can stand to wait) to let the flavors really sink in.

#Thanksgiving #Fall #NoAddedSugar #Christmas #DairyFree #Vegan #Dinner #Lunch #Vegetarian #GlutenFree #Sides #Soup

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Hi! I'm Felicia. I believe that food should be simple and the ingredients should be just that: ingredients. I also believe that balance and moderation are essential. So come to my kitchen, and let's make everyday family foods healthier. Or click here to learn more about me.

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