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Turmeric and Ginger Butternut Squash Soup



  • 1 1/2 tsps. Coconut Oil

  • 3 Garlic (cloves, minced)

  • 1 tbsp. Ginger (freshly grated)

  • 1 Yellow Onion (chopped)

  • 5 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)

  • 1 tsp Turmeric (dried)

  • Sea Salt & Black Pepper (to taste)

  • 1 3/4 cups Canned Coconut Milk

  • 4 cups Vegetable Broth, Low Sodium

  • 1 cup Dry Green Lentils (rinsed)

  • 3 cups Baby Spinach


  1. In a large dutch oven, over medium-low heat, melt the coconut oil. Then add the garlic, ginger, and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.

  2. Add in the squash and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Bring to a boil over medium-high heat and then reduce the heat, cover and simmer for 20 minutes, until lentils and squash are cooked through.

  3. Transfer about half of the soup to a blender and carefully purée until smooth. Pour back into the pot and stir in the spinach. Cook until the spinach is wilted. Divide into bowls, serve and


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