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turmeric ginger butternut squash soup recipe

Turmeric Ginger Butternut Squash Soup

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Servings 4


  • 1 1/2 TBSP avocado oil or virgin coconut oil (unrefined)
  • 3 cloves garlic minced
  • 1 TBSP ginger fresh, grated
  • 1 yellow onion chopped
  • 1 butternut squash or 5 cups (for 4 servings)
  • 1 tsp turmeric dried
  • 1 3/4 cup almond milk unsweetened
  • 4 cups vegetable broth low sodium
  • 1 cup green lentils dry, rinsed
  • 3 cups baby spinach
  • 1/2 cup apple cider vinegar or lemon juice


  • Preheat oven to 400 F, cut butternut squash in half and lay it facing downward on a pan covered in foil. Cook for 40 minutes.
  • In a large pot, drizzle oil and add onion, garlic, and ginger. Cook until the onions are clear, stirring often.
  • Pour in the milk, broth, and lentils, and stir. Bring to a boil over medium-high heat and then reduce heat, cover and simmer for 20 minutes, until lentils are cooked through.
  • When the squash is finished cooking, remove from oven, spoon out and discard seeds. Then scoop out the flesh and place in a high-powered blender.
  • Add half of the soup mixture into blender and puree until smooth. Pour back into the soup pot.
  • Stir in the baby spinach and simmer until the spinach is wilted.
  • Divide into bowls, serve, and enjoy!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, nightshade-free, Sugar-Free, Vegan