Turmeric Ginger Lime Butternut Squash Soup

We get our fair share of grey weather here in BC, so having a plethora of soup recipes to warm your bones is key. This one takes about 20 minutes, its full of healthy ingredients, and it’s delicious too! 


Turmeric Ginger Lime Butternut Squash Soup

  • 1 yellow onion, diced
  • 1 carrot diced
  • 2 inches ginger root, minced
  • 1 tbsp each of fresh sage and thyme, minced
  • 2 cups cubed, frozen butternut squash
  • 2 tsp garlic powder
  • 1 tbsp turmeric
  • juice of one lime
  • 1 tbsp sriracha (optional)
  • 2-3 cups veggie stock
  • 1/2 can of coconut milk

In a large pot, saute onion, carrot, ginger and fresh herbs in olive oil, over medium heat. Once the onion and carrot are tender, add in the frozen butternut squash.

Continue to saute, and once the squash has thawed, add the garlic powder, turmeric, lime juice and sriracha.  Toss to coat evenly.

Add in 2 cups of veggie stock and allow to simmer for 5-10 mins (this is meant to be a quick lunchtime soup, but you could let it go longer, up to 30 mins to really meld the flavours together).

Carefully blend the mixture with an immersion blender. Make sure the end is fully submerged. The amount you blend is up to you, I like this soup fairly smooth, but feel free to leave chunky. If you need extra liquid, now is the time for the remaining veggie stock.

Once smooth, stir in the coconut milk for extra silkiness. Serve with a drizzle of coconut milk on top, and some croutons if you like. Enjoy!