RECIPE: Turmeric-Butternut Squash Soup



In the cool winter months when butternut squash are abundant at local markets, a warm and comforting soup is a very good idea. This one freezes well if you happen to end up with more than you need. Burlap & Barrel is an excellent choice when shopping for spices as their supply chain is highly transparent, and they support their smallholder farmer-partners.

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bowl of squash soup

Turmeric-Butternut Squash Soup

  • Author: Nicole Litvack
  • Yield: Serves 4-6 1x



For the Vegetable Stock:

  • 3 carrots, halved crosswise
  • 2 onions, quartered
  • 2 celery stalks
  • 1 celery end
  • 6 cups filtered water at room temperature

For the Soup:

  • 3 whole butternut squash
  • 1 bunch heirloom carrots
  • 1/4 cup olive oil, divided
  • Salt and pepper
  • 2 medium yellow onions
  • 2 cloves garlic
  • 2 tablespoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 (13.5-ounce can) full-fat coconut milk


  1. Preheat the oven to 425°F. For the stock, set the vegetable scraps and water in a large pot or dutch oven and bring just to a boil, skim any scum that rises to the surface and reduce to a simmer. Leave stock to simmer while you prepare the vegetables.
  2. Peel and seed the squash, and cut into ½-inch cubes. (It helps to work the squash around the knife instead of working the knife through the squash.) Set on parchment-lined sheet trays. Remove the carrot tops and add to the veggie stock. Halve the carrots and set on another parchment-lined tray. Drizzle the squash and carrots with olive oil (coconut oil works too), and season generously with salt and pepper. Roast until everything is golden brown. The carrots will take about 40 to 50 minutes, and can be turned halfway. The squash will take about 60 minutes, turning halfway.
  3. With about 10 minutes left on the roasted veggies, dice the onions and add to a heavy-bottomed stock pot or dutch oven over medium-high heat with a drizzle of olive oil. Once soft, mince the garlic and stir in along with the turmeric and cumin. Cook everything until fragrant, about 2 minutes.
  4. Add the roasted veggies, coconut milk, and strained vegetable stock. Bring everything just to a bare boil before reducing to a simmer. Skim any scum that accumulates at the top of the pot. An immersion blender is the perfect tool to whiz the contents of the pot into a creamy soup. If you don’t have one, a regular blender works just fine. Season to taste with salt and pepper, finish with another drizzle of olive oil and serve immediately.


Melt 4 tablespoons of grass-fed butter into the soup just before serving to make it extra creamy.

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Nicole Litvack
Nicole Litvack
Nicole Litvack is a San Diego–based cook, writer and ceramicist. The daughter, granddaughter, and niece of veteran commercial fishermen, she works as the Fisheries and Content Consultant for Local Fish and Saraspe Seafoods.
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