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10Ingredients
30Minutes
100Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash
- 6 cups water
- 1 Tbsp. vegetable base
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 turmeric (small, knob)
- 4 garlic cloves
- 1 yellow onion (or small white)
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
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Directions
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium620mg26% |
Potassium460mg13% |
Protein2g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A240% |
Vitamin C45% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(36)
Troy Clark 2 years ago
It turned out delicious!! We used the coconut milk and added 2 sweet potatoes.
Virginia 3 years ago
Splendid. I used powdered turmeric, frozen butternut squash and a touch of coconut cream. The cashews were a nice touch.
Lynne G. 3 years ago
Awesome flavors! Roasted the squash before adding it to the broth. To part of the soup ( for meat lovers) I added cottage bacon. For vegetarians, only added fennel pollen.
Christina 4 years ago
Delicious! And healthy! I sautéed the spices and onions and garlic together, and added chickpeas for protein.
Terry Nelder 4 years ago
Wonderful!Made it with my frozen cubed butternut squash with bone broth and it is delicious.
Melissa Willis 4 years ago
Fabulous for a cold or hot day. I tried the soup cold (next day for lunch) and the flavor was even more robust!
Heather 5 years ago
Fantastic; very simple and delicious! It's a keeper exclamation I added fresh sautéed spinach leaves!
Ken Domorod 5 years ago
It was a good texture, but found it pretty bland and flavorless. Maybe I needed more turmeric.
Theresa Messner 5 years ago
I used diced frozen Butternut and turmeric spice. Very easy and taste delicious.
Emi Manasse 5 years ago
I doubled the quantity of the ingredients to make 8 servings and used 2 tsps of powdered turmeric instead of fresh and it turned out AMAZING! Soup was perfectly rich on its own. Didn't see the need to add any kind of dairy/coconut milk whatsoever. Saving this recipe for many more meals!
Ryan Harris 5 years ago
I found myself adding a lot more seasoning, but once I got it right it was very good. I'm curious if clove would work in this recipe.
Edit: I garnished with crushed raw unsalted pistachios and it added a subtly sweet nuttiness to soup.
Calafell 6 years ago
The broth was good, but the actual soup had a taste of Turmeric that was overwhelming.
Pessanha 6 years ago
It’s delicious! But I adapted it heavily. Replaced water with vegetable broth (aprox three cups), replaced fresh turmeric and garlic with powdered (1 teaspoon each). Added one sweet potato. And it turned out amazing!!! Super creamy and sweet.
Jeremy Salmons 6 years ago
Way too much garlic, poor combination of savory without enough sweetness. Like eating liquified sweet potato casserole without the sweetness. Yes I made it, and it wasn’t a hit.