Velvety Butternut Soup

Velvety Butternut Soup

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Mmmmm…a smooth, velvety soup to warm your insides while packing a powerhouse of antioxidants for the winter months. The vibrant orange color comes from turmeric, whose pigment curcumin is known for its potent anti-inflammatory and anticancer properties. Studies show that curcumin may reduce inflammation, inhibit tumor growth, and even encourage cancer cell self-destruction. Turmeric has long been used for conditions ranging from osteoarthritis to high cholesterol, liver issues, and even hay fever. For optimal absorption, cook turmeric with a healthy fat, like olive oil, and consider buying powdered turmeric in bulk for everyday use.

This soup also features fresh ginger root, celebrated for its medicinal benefits, including improved digestion, circulation, and relief from cold symptoms and nausea. Look for firm, clean knobs free from discoloration or mold. Fresh ginger can be grated, juiced, steeped as tea, pickled, or even candied. Its pungent, peppery flavor adds a subtle kick that complements the sweetness of the squash perfectly.

At the heart of this recipe is butternut squash, rich in beta-carotene (a precursor to vitamin A), protein, vitamin C, vitamin B6, fiber, magnesium, and potassium. Butternut squash supports heart health and helps combat diabetes and cancer. Its dense, sweet flesh holds up beautifully in soups, stews, casseroles, breads, and desserts. Fun fact: the canned pumpkin puree in grocery stores is actually one variety of squash, but it tends to be stringier, wetter, and less naturally sweet than butternut squash, making this soup much more flavorful and hearty.

Together, turmeric, ginger, and butternut squash create a soup that’s not only creamy and comforting but also nutrient-dense and health-supporting—perfect for cozy nights and wellness-focused meals.

Servings: 2

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Equipment Needed: Knife, Blender, Pot, Grater, Spoon, Baking Pan, Parchment Paper (optional), Measuring Utensils

Ingredients:

1 Onion, Chopped

1 inch Ginger, Peeled, Chopped

1 Tablespoon Garlic, Minced

1 teaspoon Curry

1/4 teaspoon Dry Mustard

2 Cups Vegetable Broth

1 Butternut Squash

Dash Cayenne

Dash Coriander

Oil

Optional:

3 strands Saffron

Red Bell Pepper, Slices

Cilantro leaves

Directions:

1. Smear Oil on the Parchment Paper. Cut the Butternut Squash in half long ways and cut off the very ends. Place them face down on the Parchment Paper and cook for 30 Minutes on 350 degrees (or until a fork easily penetrates it).

2. Meanwhile, cut up Onion, Garlic, and Ginger. (Red Bell Pepper is for a raw element, actually, and will not be used until the end).

3. On Low heat, place a drizzle of Grape Seed Oil then Olive Oil on the bottom. Add the Onion, Garlic, and Ginger, cooking until Onions are translucent. Then add the Seasoning: Curry, Dry Mustard, Cayenne, Coriander, and Saffron (if using).

4. Now, spoon the the Butternut Squash out of its skin and smash it with the back of the spoon.

5. Add the Vegetable Broth. Let it come to boiling then let turn it down to Medium Heat and cook for 30 Minutes.

6. Allow it to cool for 10 Minutes before pouring into the blender. Blend smooth.

7. Serve warm with Cilantro Leaves & Red Bell Pepper Slices. Eat & Enjoy!

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Velvety Butternut Soup

Servings: 2

Prep Time:  45 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Equipment Needed: Knife, Blender, Pot, Grater, Spoon, Baking Pan, Parchment Paper (optional), Measuring Utensils

Ingredients:

1 Onion, Chopped

1 inch Ginger, Peeled, Chopped

1 Tablespoon Garlic, Minced

1 teaspoon Curry

1/4 teaspoon Dry Mustard

2 Cups Vegetable Broth

1 Butternut Squash

Dash Cayenne

Dash Coriander

Oil

Optional:

3 strands Saffron

Red Bell Pepper, Slices

Cilantro leaves

Directions:

1. Smear Grape Seed Oil on the Parchment Paper. Cut the Butternut Squash in half long ways and cut off the very ends. Place them face down on the Parchment Paper and cook for 30 Minutes on 350 degrees.

2. Meanwhile, cut up Onion, Garlic, and Ginger. (Red Bell Pepper is for a raw element, actually, and will not be used until the end)

3. On Low heat, place a drizzle of Grape Seed Oil then Olive Oil on the bottom. Add the Onion, Garlic, and Ginger, cooking until Onions are translucent. Then add the Seasoning: Curry, Dry Mustard, Cayenne, Coriander, and Saffron (if using).

4. Now, spoon the the Butternut Squash out of its skin and smash it with the back of the spoon.

5. Add the Vegetable Broth. Let it come to boiling then let turn it down to Medium Heat and cook for 30 Minutes.

6. Allow it to cool for 10 Minutes before pouring into the blender. Blend smooth.

7. Serve warm with Cilantro Leaves & Red Bell Pepper Slices. Eat & Enjoy!