Coconut Squash Soup with Turmeric and Ginger

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  • 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


  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!
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