This Coconut Squash Soup with Turmeric and Ginger is so luscious, creamy, and flavorful! This soup is true comfort food!

I was at the grocery store the other day scoping out the Pumpkin/Squash section and came across a Squash I had never seen or heard of before… a Carnival Squash.

It looks very similar to an Acorn Squash but has a cream-colored background covered with stripes and speckles of green and orange. I was intrigued, so I picked up a few to experiment with.

I found out it’s actually a hybrid of the Sweet Dumpling and Acorn Squash.

I decided to cook it the same way as I would an Acorn Squash by roasting it in the oven. I simply cut off the ends, then cut it in half lengthwise. Scooped out the seeds, spread some EVOO, Salt, and Pepper over the insides. Then baked them 25 – 30 minutes in the oven.

After doing a taste test of this Squash, I was hooked! It has a little bit more of a sweeter flavor then an Acorn Squash. So I figured it would be perfect to use in a soup!

From here I sautéed some Onion and Ginger, then added this along with the inside of the cooked Squash to my Vitamix.

Seasoned with Turmeric, Salt, and Pepper, then added a can of Full-Fat Coconut Milk.

Blended the mixture up on high speed, then added it back to my sauce pan to heat until the soup was hot again.

Garnished with a bit of Cilantro and Voila! Soup is on! 🙂

I hope you guys love this Coconut Squash Soup with Turmeric and Ginger as much as we did! It’s:

• Luscious
• Creamy
• Comforting
• Flavorful
• Filling
• and 100% Satisfying

If you guys like this recipe try some of my other yummy squash soup creations below:

Roasted Acorn Squash and Apple Soup

Coconut Curry Butternut Squash Soup

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Coconut Squash Soup with Turmeric and Ginger

• Author: Tastefulventure
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Soup
• Cuisine: Gluten Free, Vegetarian

Scale 1x2x3x

Ingredients

• 2 small to medium Carnival Squash, you can substitute with Acorn Squash.
• 4 Tbs EVOO divided
• 1 small Sweet Onion chopped
• 2 Tbs grated Ginger
• 1/2 tsp ground Turmeric
• 1 14oz can Full Fat Coconut Milk unsweetened
• Sea Salt to taste
• Black Pepper to taste
• Cilantro for garnish

Instructions

1. Preheat oven to Preheat oven to 450 degrees
2. Wash and trim the ends off of the Squash
3. Stand Squash upright and cut in half length wise
4. Scoop out seeds
5. Place Squash on a parchment paper lined baking sheet
6. Brush inside of Squash with 2 Tbs EVOO
7. Sprinkle insides with Salt and Pepper
8. Turn Squash over so insides are facing down on the baking sheet
9. Bake 25-35 minutes or until squash is tender enough to pierce with a fork
10. In a medium saucepan add 2 Tbs EVOO and heat over medium heat
11. When oil is shimmering add Onion and sauté 3-4 minutes
12. Add Ginger and sauté 1 minute, remove from heat
13. Scoop out insides of Squash and place in Vitamix or high speed blender
14. Add in Onion, Ginger, Turmeric, and Coconut Milk
15. Blend on high until smooth and creamy
16. Note: Always use caution when blending hot liquids
17. Pour soup back into your saucepan and heat over med/low heat until soup is hot
18. Taste and add more Salt or Pepper to your liking
19. Garnish with Cilantro
20. Enjoy!