Warming turmeric and ginger make this creamy Butternut Squash Soup perfect for cool weather. Roasted carrots and apples help to build flavor. This soup is cozy and satisfying, but also just happens to be full of good-for-you ingredients, is vegan, paleo, keto, and W30 friendly.
If you’ve been following my Instagram stories this month, you may have noticed this Butternut Squash Soup on near-constant rotation. It’s a new twist on my household’s favorite smooth soup, and, as much as I love soups and stews, this may be my personal all-time favorite.
The “magic” of this soup comes from a few extra ingredients that amplify the flavor of the squash. While butternut squash is the star, apples and carrots play supporting roles to give the soup layers of flavor and a subtle natural sweetness. The only time-consuming step is to roast all of those vegetables beforehand. This concentrates their flavors and makes this soup so satisfying that it can be served all on its own or with just some crusty bread for dipping.
This has been the coziest meal we’ve made on this season’s snow days, and we hope you love it as much as we do!
- Butternut Squash – Measure the squash by weight before preparing it (about 3 lbs) or by volume after cubing it (about 6 cups of squash cubes). Look for pre-cubed squash at the grocery store to save time.
- Apples – A tart green variety balances the natural sweetness of the vegetables well, but use whatever you have on hand. I usually just use the regular apples we have for lunches – Fugi or Gala.
- Carrots – Carrots can sometimes taste a little bitter, but roasting them brings out sweetness and makes them very tender. They help to thicken the soup and give it some vegetable-based creaminess.
- Garam Masala – This Indian spice blend includes cinnamon, cardamom, cumin, and coriander. It is not spicy but packs in a lot of flavor. It goes so well with butternut squash soup that I’ve used it in every single batch since I started making this Cooking Light recipe many years ago.
- Coconut Milk – Light or regular coconut milk will work – you’ll get a creamier, richer soup with regular. Be sure to use the canned variety that is sold in the international aisle, not coconut milk that is sold as a substitute for dairy milk.
- Ground Turmeric – This is sold in the spice aisle. Fresh turmeric will work as well.
- Fresh Ginger – I prefer the flavor of fresh ginger here. If you have a high-powered blender (like Vitamix), there’s no need to grate the ginger before using it, but with a regular blender, it’s a good idea to grate it first so it is sure to get blended in. You can skip this if you’d like or use about ¼ tsp powdered ginger or ginger paste (sold in a tube).
- Black Pepper – Some research shows that black pepper enhances the anti-inflammatory properties of turmeric. It doesn’t take much, but if you want to get all of those benefits, be sure to crack a little black pepper into your soup. (More info can be found here.)
- Cooking Oil, Kosher Salt, Water – Other staples you’ll need for the soup.
Roasting Vegetables For Butternut Squash Soup
The key step for building flavor in this soup is to roast the butternut squash, carrots, and apples. Yes – even the apples get roasted! Roasting concentrates their flavor and softens them so they are easy to blend into a very smooth, very creamy soup.
Using Frozen Squash in Butternut Squash Soup
Frozen squash works well in butternut squash soup, but it doesn’t roast well. Defrost it before using and add it directly to the blender. You’ll lose some of the flavor that comes from roasting the squash, but in this soup, you’ll still have plenty of flavor from the roasted carrots and apples.
Can Squash Soup Be Frozen?
Yes! Pureed soups like this one are ideal for freezing and will retain their flavor for a long time. Let the soup cool completely and then transfer into freezer-safe containers or freezer-safe storage bags, pressing out as much air as possible before sealing. Freeze for up to 6 months (the soup should be fine even if frozen longer but may lose some of its texture and / or flavor).
If you’re looking for an easy way to freeze smaller portions of soup, my mom bought me these Souper Cubes last fall and I love them!
Health Benefits of Ginger and Turmeric
Ginger and Turmeric have similar properties that have been found to boost immunity and help with inflammation. They have warm flavors that make them great for cool weather.
(I’m not a health expert, but enjoyed this article that cites some of the research behind the benefits and healing properties of ginger and turmeric.)
More Soups for the Cooler Nights
- Instant Pot Potato Leek Soup
- Simple Chicken Noodle Soup with Miso
- Slow Cooker Beef and Barley Soup
- Sweet Potato Soup with Miso
- Slow Cooker Black Bean Soup
- Mini Italian Meatball and Orzo Soup
- Italian Sausage Soup with Tortellini and Kale
- 20-Minute Smoky Tomato Soup with Pasta and Chickpeas
- Chicken, Butternut Squash, and Orzo Soup
- Curried Carrot Soup with Toasted Pepitas
- 6-inch Global Knife
- Cutting Board
- Half Sheet Pans
- OXO Flexible Spatula
- Pyrex 2-cup Glass Measuring Cup
Butternut Squash Soup with Turmeric and Ginger
- Half Sheet Pans
- 8 cups cubed Butternut Squash (roughly one 3 lb squash, peeled and cubed)
- 2 medium Apples, any type, chopped
- 8 ounces Carrots, peeled and sliced into rounds
- 2 Tablespoons Cooking Oil, divided (I use avocado oil, but any oil will work)
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 3/4 cup Coconut Milk (sold in a can in the international aisle)
- 1/2 teaspoon Ground Turmeric
- 1 inch Ginger, peeled (if using a high-powered blender add it whole, if using a lower-powered blender or immersion blender, grate the ginger first)
- 1/4 teaspoon Black Pepper
- For serving: yogurt or coconut yogurt, pumpkin seeds, cilantro
- Preheat oven to 425°F / 220°C. Set out two sheet pans.
- Spread butternut squash out on one sheet pan. Spread apples and carrots out on the second sheet pan.
- Toss butternut squash with 1 Tbsp cooking oil and 1/2 tsp salt. Toss apples and carrots with 1 Tbsp cooking oil, 1/2 tsp salt, and 1 tsp garam masala.
- Roast vegetables until very tender, 20 to 25 minutes, rotating the pans and flipping the vegetables with a spatula halfway through cooking.
- Combine roasted vegetables, coconut milk, ground turmeric, ginger, black pepper, and 2 cups water in a blender. Blend until smooth, adding more water as needed to reach a pourable consistency.
- If the soup is warm enough you can serve immediately. Otherwise, transfer to a saucepan and bring to a simmer before serving.
- Serve with yogurt, pumpkin seeds, and / or cilantro leaves if you'd like. Enjoy!
*This post contains affiliate links*