Easy Coconut Squash Soup with Turmeric and Ginger
This easy coconut squash soup is big on flavour. Ginger and turmeric bring warm, curried spice to this healthy squash soup recipe. (Bonus, it's vegan!)
Servings: 4
Ingredients
- 2 tbsp oil
- 1 cup finely chopped onion
- 2 tsp coarse salt divided use
- 1 tbsp packed finely grated ginger
- ¼ tsp ground turmeric
- ⅛ tsp ground cayenne pepper
- 2 cups coarsely mashed cooked winter squash any kind
- 1 398 mL/ 14-oz can full-fat coconut milk
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat. Add onions and one tsp of salt. Cook until onion softens, about 5 minutes. Stir in ginger, turmeric and cayenne and cook a minute more.
- Add mashed squash and stir to coat it in the spiced oil. Stir in coconut milk and remaining salt.
- Carefully transfer mixture to blender and blend on high speed until smooth, about 30 seconds (Important: work in two batches or use an immersion blender instead if your blender doesn't have heat vents for hot foods, or the lid might blow off from the steam.)
Notes
Top with cilantro, sliced red chilies, and/or toasted coconut if desired.
This makes a thick, hearty soup. If you prefer a thinner/lighter version, or want to stretch it to more people, add up to two cups of vegetable (or chicken) broth OR coconut water. Taste before you add the extra liquid and again after so you can add small pinches of salt to season properly after diluting (if using unsalted broth or coconut water).