This creamy, spiced soup makes a great first course, or main dish. Much like beets, fresh turmeric will stain your hands, cutting boards, and kitchen towels a sunny orange.
Wearing gloves will keep the color off your hands.
You can substitute thawed frozen purée or store-bought cubed butternut squash for the halved squash, to save time.
Toasted Pumpkin Seeds are an easy-to-make, flavorful garnish that adds an earthy, nutty crunch to this soup.
- Cook Time
- Prep Time
- 4 to 6Servings
- 3½ cups cubed butternut squash or frozen purée, or 1 large (1-pound) squash, halved lengthwise and seeded
- Extra virgin olive oil
- 3 medium carrots, coarsely chopped
- 1 large onion, diced
- Several fresh thyme sprigs
- 6 garlic cloves, whole and not peeled
- 2 tablespoons grated fresh ginger, or 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 1 tablespoon fresh grated turmeric, or 2 teaspoons ground turmeric
- 5 to 6 cups vegetable broth, chicken broth, or water
- 1 cup coconut milk
- Garnish: chopped flat leaf parsley, toasted pumpkin seeds, toasted coconut, and extra virgin olive oil
1. Preheat oven to 375°F. If using frozen squash purée, skip to step 4.
2. Line a baking sheet with parchment paper. Rub squash halves, carrots, onion, and garlic with evoo. If using cubed squash, lightly coat with evoo and toss together with carrots, onion, and garlic.
3. Arrange vegetables, squash cut-side down (if using halves), on lined baking sheet. Scatter thyme with vegetables. Roast at 375°F for 40 for 50 minutes, or until squash and carrots are very soft. Discard thyme.
4. Scrape butternut squash flesh, add roasted cubes, or thawed purée into a soup pot. Add roasted vegetables, ginger, cumin, coriander, curry, turmeric, broth or water, and coconut milk.
5. Purée mixture using an immersion blender, then simmer soup for 10 minutes. Season with salt and pepper. Ladle into serving bowls and garnish each with parsley, Toasted Pumpkin Seeds, toasted coconut, and a drizzle of evoo.