Turmeric Coconut Butternut Squash Soup

This autumnal Turmeric Coconut Butternut Squash Soup is the perfect thing to make on a cold day. Turmeric and coconut are a match made in heaven and they complement the butternut squash so beautifully. The crispy chickpea topping and ginger chilli oil take the soup all to the next level, both in terms of flavour and texture.

Table of Contents

• Introduction: Turmeric Coconut Butternut Squash Soup
• Ingredient Breakdown
• The Beauty of Roasting Vegetables
• Crispy Toppings: More than Just Texture
• Coconut Milk: Creaminess Without Dairy
• Turmeric Coconut Butternut Squash Soup: Finishing Touches
• More Soup Recipes

Introduction: Turmeric Coconut Butternut Squash Soup

Autumn is the perfect season for comforting soups, and this Turmeric Coconut Butternut Squash Soup hits all the right notes for a chilly day. It’s rich, warming, and full of depth from the roasted squash, turmeric, and coconut milk. What really sets this soup apart, though, is the contrast in textures – the velvety base topped with crispy chickpeas and the bite from the ginger chilli oil. The combination elevates the whole dish, turning a humble bowl of soup into something truly special.

Ingredient Breakdown

• Butternut squash: Roasted to bring out its natural sweetness and depth. The seeds add crunch when roasted alongside chickpeas.
• Onion: Adds a subtle savoury note, caramelising beautifully during roasting.
• Ground turmeric: Adds earthy flavour and a striking golden hue.
• Extra-virgin olive oil: Used generously for roasting.
• Garlic bulb: Roasted whole to soften its flavour, infusing the soup with a gentle garlic flavour.
• Chickpeas: Roasted to perfection with cumin seeds and butternut squash seeds for a crispy topping, adding a crunchy contrast to the silky soup.
• Cumin seeds: Lend a toasty, earthy flavour to the chickpeas and seeds.
• Coconut milk: Brings creaminess without overpowering the squash, offering a subtle sweetness that pairs beautifully with the turmeric and ginger.
• Vegetable stock: Provides a savoury base for the soup, balancing the sweetness of the squash and coconut.
• Ghee: Adds richness and depth when used to sauté the ginger and chilli for the final drizzle.
• Fresh ginger and red chilli: Fried in ghee, they create a spicy, aromatic oil that livens up the soup with a punchy finish.
• Coriander: Fresh coriander adds a final touch of brightness, contrasting the richness of the soup.

The Beauty of Roasting Vegetables

Roasting is essential to this Turmeric Coconut Butternut Squash Soup recipe. It allows the butternut squash, onion and garlic to caramelise and deepen in flavour. When roasted, the butternut squash turns from slightly bland to sweet, with its natural sugars coming to the forefront. The onion softens, adding a subtle savoury base, while the garlic mellows, losing its sharpness and blending seamlessly into the soup. The addition of ground turmeric enhances this process, infusing the squash with both flavour and that characteristic golden colour. Roasting at a high temperature ensures all the vegetables develop a slight char, which is where you’ll find those deeper, richer flavours.

Crispy Toppings: More than Just Texture

It’s often said that texture makes a dish, and this Turmeric Coconut Butternut Squash Soup proves that point with its crispy chickpea topping. Roasted chickpeas and butternut squash seeds are an essential counterpoint to the creamy, smooth base. Tossed with cumin seeds and olive oil, they become crunchy, slightly nutty, and deeply satisfying. The cumin adds a warm, earthy undertone that pairs perfectly with the roasted chickpeas. The addition of butternut squash seeds not only prevents food waste but also adds another layer of texture—light, crisp, and almost popcorn-like once roasted.

If you’ve never roasted butternut squash seeds before, you’re in for a treat. Much like pumpkin seeds, they toast up beautifully, becoming crunchy and full of flavour. They work brilliantly alongside the chickpeas here, adding another element to the dish that is both practical and delicious.

Coconut Milk: Creaminess Without Dairy

While this soup is rich and creamy, it’s completely dairy-free, thanks to the coconut milk. It adds a silky texture, making the soup feel indulgent without being heavy. It’s a common pairing with turmeric, as the two ingredients complement each other in both flavour and colour. Coconut milk’s natural sweetness enhances the roasted squash and balances out the spice from the turmeric and ginger. But it never dominates the dish, staying subtle enough to let the other ingredients shine.

Turmeric Coconut Butternut Squash Soup: Finishing Touches

While the soup itself is soft, smooth, and comforting, the final flourish comes from the ginger chilli oil. By frying fresh ginger matchsticks and thinly sliced red chilli in ghee, you create an aromatic oil that packs a punch. The ginger crisps up beautifully, becoming slightly caramelised while still retaining its zing. Meanwhile, the chilli slices bring heat without overwhelming the palate. Together, they cut through the richness of the soup and add a fiery finish that contrasts beautifully with the sweetness of the squash.

This ginger chilli oil also brings a visual element to the soup. The deep golden oil, flecked with red chilli and crispy ginger, sits atop the smooth, golden soup, making each spoonful visually exciting as well as delicious.

Why You’ll Love This Turmeric Coconut Butternut Squash Soup

This Turmeric Coconut Butternut Squash Soup is the perfect balance of comforting, creamy, and spicy. It’s simple to make but layered with flavour, thanks to the roasting process, the coconut milk’s richness, and the lively topping. The contrast of textures—the smooth soup against the crisp chickpeas and seeds, with the sharp bite of ginger chilli oil—makes it a complete meal that feels special but doesn’t require hours of effort.

It’s also versatile. You can easily adjust the toppings based on what you have on hand. Don’t have chickpeas? Use toasted nuts or seeds. No ghee? Try olive oil or butter. The base of the soup remains the same—rich, warming, and utterly satisfying, perfect for an autumnal day.

More Soup Recipes

If, like me, you love soups, I have so many different recipes for you to choose from. You can access all my soup recipes here. Some of my favourite include:

• Miso Mushroom Noodle Soup: This soup is so incredibly flavourful, which is surprising given that the broth comes together in less than 5 minutes. The secret weapon is instant dashi, which packs an umami-packed punch that makes the broth taste like it’s been simmering for hours.
• Harissa Butternut Squash Soup: Seasoned with harissa and warm spices and topped with crispy za’atar pitta chips and garlicky coriander oil, this hearty, vegan soup is jam-packed with flavour.
• Golden Thai Curry Chicken Noodle Soup: This Golden Thai Curry Chicken Noodle Soup is quite literally a hug in a bowl. The star of the show is the umami, flavour-packed broth, which comes together in just 20 minutes.
• Chinese Style Chicken and Sweetcorn Soup: This Chinese Style Chicken and Sweetcorn Soup is a comforting classic. It’s perfect for a quick and satisfying meal, especially on cold days when you crave something warm and nourishing.