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Creamy Ginger Turmeric Butternut Squash Soup

Creamy vegan, paleo spiced squash soup packed with anti-infammatory and immunity-boosting benefits 

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Amanda

Ingredients

  • 1 medium butternut squash, chopped
  • 1 green apple, chopped
  • 2 medium leeks, chopped
  • 2 tbsp fresh ginger, chopped
  • 1 heaping tsp turmeric
  • 2 tsp cumin
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp sea salt
  • 3 cups vegetable both depending on size of produce and desire thickness, may add up to 1/2-1 cup more broth
  • 1/2 medium avocado
  • 1/4 cup coconut cream can sub full fat coconut milk

Instructions

  1. Boil the butternut squash until tender, about 10 minutes. Drain and set aside. 

  2. Add olive oil to the bottom of a large pot and heat on medium. 

  3. Sautée the leeks and ginger with the turmeric, cumin, pepper and salt until tender and slightly browned. Add the Squash and apple and sautée until the spices are mixed in. 

  4. Add the vegetable broth, covering the ingredients. Depending on the exact size of your squash and produce and desired thickness of the soup, you may wish to add an extra 1/2-1 cup of broth. I added 3 cups and it made a very thick soup.

  5. Lower the heat to a simmer and cover. Heat for 15-20 minutes. 

  6. Remove from the head and carefully add to your blender, or use an immersion blender. Add the avocado and coconut cream and blend on high until the soup is completely puréed. 

  7. Garnish with cilantro or parsley and sprinkle with raw pumpkin seeds to taste. I like to add an extra dash of cumin and turmeric on top as well as sea salt and black pepper to taste. 

Recipe Notes

**may sub extra broth in place of coconut cream