Golden Turmeric Butternut Squash Soup

Happy soup season! Lately we’ve been supplementing our go-to salads with warming soups that are perfect for chillier Fall weather. This Golden Turmeric Butternut Squash Soup we’re sharing with you is our #1 favorite soup recipe, so much so that we’ve been making double batches at a time to enjoy for lunch, dinner, and lunch again the following day.

This is a particularly cozy recipe because it features REBBL Turmeric Golden Milk Elixir as the base, in addition to vegetable broth. The result is a subtly spicy soup that’s extra creamy from the coconut milk in the Turmeric Golden-Milk, and it also packs a powerful anti-inflammatory punch thanks to turmeric. Both the Turmeric Golden Milk and the soup are spiced with ginger and cardamom, plus freshly ground black pepper to help increase the bioavailability of curcumin (the star antioxidant found in turmeric).

 Golden Turmeric Butternut Squash Soup

Not surprisingly, Turmeric Golden-Milk combined with roasted butternut squash produces the most vibrantly sunny shade of yellow/orange. We like to purée our soup until it’s smooth, then garnish our bowls with hemp seeds, pepitas, and micro greens for texture and extra nutrition.

This is a very straightforward Golden Turmeric Butternut Squash Soup recipe made from just a few really good seasonal ingredients. Simply roast some squash, shallot, and garlic in the oven, then add your spices and blend together with the Turmeric Golden Milk and veggie broth. This soup is wonderful if you’d like to prepare it in advance, and it freezes well too! It would also be delicious as a slightly less traditional but extra nourishing addition to your Thanksgiving table.

Golden Turmeric Butternut Squash Soup

Turmeric Golden Milk meets butternut squash soup, warmly spiced with ginger and cardamom. This soothing recipe is perfect for chillier Fall and Winter days and it’s made from just a few really good seasonal ingredients.

PREP TIME

45 mins

Serves: about 6 cups of soup

INGREDIENTS

To prepare the squash:
5 cups cubed butternut squash
1 shallot, peeled and chopped
4 medium cloves garlic, peeled
1 tablespoon extra virgin olive oil
sea salt and freshly ground black pepper, to taste

To prepare the soup:
1 batch (5 cups) roasted butternut squash cubes
2½ cups vegetable broth
1 cup REBBL Turmeric Golden Milk Elixir
1/2 tablespoon raw honey
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
sea salt and freshly ground black pepper, to taste

For topping (optional):
extra virgin olive oil
hemp seeds
pepitas
microgreens

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Add the cubed butternut squash, shallot, garlic, extra virgin olive oil, salt, and pepper to the baking sheet and toss to coat. Roast for about 35-40 minutes, or until fork-tender.

Add the roasted vegetables to a blender along with the vegetable broth, REBBL Turmeric Golden-Milk, honey, turmeric, ginger, and cardamom. You may need to work in batches depending on the size of your blender. Blend until smooth. Season to taste with salt and pepper.

If you have a high-speed blender (such as a Vitamix), heat the soup by blending it on high for 5-6 minutes. Otherwise, transfer the soup to a large pot on the stove and heat until it reaches your desired temperature. Serve immediately drizzled with extra virgin olive oil and topped with hemp seeds, pepitas, and microgreens, if you like.

Golden Turmeric Butternut Squash Soup-2

NOTES:

If you’re in a crunch for time, feel free to pick up some pre-cut butternut squash. Sometimes it’s worth it to pay a dollar or two extra for convenience, especially if that’s the difference between a homemade meal and takeout.

You’ll have about half a cup of the REBBL Turmeric Golden-Milk left after you make this recipe. Feel free to sip it while you finish prepping the soup or add it to a smoothie!

This soup freezes really well. To freeze, transfer the soup into freezer-safe containers (leaving a couple of inches for expansion), cool to room temperature, then cover and place in the freezer. The soup will keep for 2-3 months.

Super herb berry fudge rippled with a coconut butter swirl, then topped with freeze-dried fruit “sprinkles.” This vegan fudge is over-the-top decadent, all without processed sugar or dairy!

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