Golden Ginger Soup

Golden Ginger Soup is a warm, nourishing blend that supports whole-body health. Butternut squash provides beta-carotene for immune support, while ginger and turmeric offer powerful anti-inflammatory and digestive benefits. Coconut milk adds healthy fats for nutrient absorption, creating a comforting, plant-based soup that helps calm inflammation and keep you feeling grounded and nourished.

SERVES: 5 PREP TIME: 10 minutes COOK TIME: 15-25 minutes

Creamy and Comforting

Seasonal ingredients support immune and digestive health in this simple and nourishing soup.

Ingredients

• ¾ cup diced yellow onion OR frozen diced onion (thawed)

• 1 Tablespoon minced fresh ginger OR ginger paste

• 2-10 oz. bags frozen diced butternut squash (thawed) OR 1 medium butternut squash, peeled, seeded and diced (about 4 cups)

• 2 cup low sodium vegetable broth

• 1 tsp. olive or coconut oil

• 1 (15 oz.) can unsweetened coconut milk (full fat or low fat)

• 1 teaspoon turmeric

• ½ teaspoon salt and ¼ teaspoon pepper

Instructions

1. In a large saucepan or pot, melt the coconut or olive oil. Add the diced onion and ginger and cook until softened, about 3-5 minutes. Add the turmeric and cook for 1 additional minute. Add the butternut squash and broth.

2. Bring to a gentle boil and then reduce heat. Cover with a lid. Cook and stir until the onions and squash are tender enough to mash, about 15-25 minutes.

3. Let the soup cool for 5-10 minutes. Using a immersion blender or blender (vent the lid), puree the soup in small batches. Return to the pot.

4. Add the coconut milk. Season with salt and pepper and gently cook until heated through (don’t boil).

Tips: Serve sprinkled with pumpkin seeds for extra protein

Leftover Soup: Refrigerate for up to 4 days or freeze up to 3 months. Bring to a boil when reheating.