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Kabocha Turmeric Soup

A warming winter soup!

I typically make this soup with a kabocha squash because I like the flavor and texture the best, as well as the added bonus of not needing to peel the skin. You can also make this soup with a butternut, acorn, pumpkin, red kuri squash or sweet potato.


I medium-large winter squash, peeled, de-seeded and cubed into 1 inch chunks

2-3 large carrots, chopped

1 large yellow onion, roughly chopped

4-5 cloves garlic (to your preference) minced

2-inch nubbin of fresh ginger, peeled and minced

1 heaping TBS dried tumeric powder

1 tsp smoked paprika

1 tsp cinnamon

1 tsp dried oregano

1 tsp sea salt, plus more to taste at end

1/2 tsp black pepper

6 cups bone broth of choice, plus water if needed

2 cans full-fat coconut milk

Fat of choice to saute vegetables, (coconut oil, lard, ghee, avocado oil...)

white wine to deglaze the pan if needed.


In a medium stock pot, heat cooking fat of choice and begin to caramelize the onions. When they start to become translucent, add the spices, minced ginger and garlic, cooking for 2-3 minutes more. You can use a little white wine at this point to deglaze the pan if things start sticking.

Add the coconut milk and allow the aromatic flavors to infuse into the liquid. Bring the mixture to a simmer before adding the squash, carrots and bone broth. There should be enough broth to submerge the vegetables, but if it is a little low, add an adittional cup of filtered water.

Cover and bring the soup back up to a simmer. Cook for another 20-25 minutes or until all the vegetables are tender. Turn off the heat and puree the soup in batches in a high speed blender. It's ideal if you have a blender with speed control so you can start out on a low setting and then crank it up. Be careful not to over-fill the blender: I do about 2/3 of the pitcher at a time, and I cover the lid with a kitchen towel while blending.

Pour blended soup into a large bowl, combining all the batches together. Taste for salt, (you will likely want to add more). Done!

Store in mason jars in the fridge for up to a week, or in the freezer for longer.

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