Creamy Dreamy Butternut Squash Turmeric Broccoli Soup is the ultimate bow of simplicity and delicious goodness in one. With no added sugar or tons of chopping required, this meal takes under 10 minutes to make and costs less than $3 to make!
Goodness gracious, friends.
This bowl. I can’t even.
It’s the perfect bowl of healing goodness to curl up with for a light lunch or to pair with your favorite protein source at dinner.
If there’s one thing that I prioritize when eating a healthy, whole foods-based lifestyle, it’s making everything as easy as possible.
I joke that I’m the laziest healthy eater you’ll ever meet, but what I really mean by that is that I don’t like to spend hours in the kitchen for one meal. Who’s got time for that? Not this chick!
While I love being creative and love to play in the kitchen, I also know and believe that healthy eating doesn’t have to be time-consuming.
And this perfect bowl of Creamy Dreamy Butternut Squash Turmeric Broccoli Soup proves that on every single level, let me tell you!
This soup recipe comes together in just 10 minutes, you guys. Ten minutes!
I know many of you are thinking, “I could just heat up a can of soup I buy at the store in less time than that.”
Yes, you could.
BUT, you wouldn’t be benefitting from all the exceptional vitamins, minerals, antioxidants and healing powers that are found in a soup made with whole food ingredients. Plus, lots of canned and pre-made soups at the store are filled with all kinds of unnecessary things, and I personally find the sodium content in them way over the top, but maybe that’s just me.
This Creamy Dreamy Butternut Squash Turmeric Broccoli Soup is packed with:
- Vitamin A (from the butternut squash)
- Antioxidants including curcumin (from the turmeric), quercetin (from the onions), and Vitamin C (from the broccoli and butternut squash)
- Calcium (from the broccoli!)
- Protein from the veggies (10 grams per serving!)
- Healthy fats
- and flavor!
It’s so easy to make a quick, creamy, and delicious soup at home.
And this soup I’m sharing today is not only easy to make but also budget-friendly too! It costs less than $3.00 to make and there’s no fancy chopping required.
That’s my kinda soup, what about you? 🙂
In fact, I took a shortcut with this recipe and used a whole can of pure butternut squash purée, one of my favorite canned items to keep on hand. I love the Farmer’s Market brand but you can find other brands at the store too. You could definitely use a whole, fresh butternut squash here in this recipe too.
I actually prefer the canned version of butternut squash much more for soup and prefer using whole squashes for roasting instead. Plus, this way you don’t have to chop, roast, and then purée the squash before you turn it into soup. See, I told you… I like to keep things easy in this kitchen!
And can I tell you a little secret?
I also used frozen broccoli in this soup instead of fresh. Sure, we could use fresh here too. That would be nice.
But again, I like to keep things easy and love that I don’t have to worry about frozen broccoli going bad like I would fresh broccoli.
Frozen veggies are also just as nutritious as fresh veggies too!
And the real all-star ingredient of this soup recipe is the delicious, gorgeous turmeric that I used by Flavor of the Earth.
I LOVE this turmeric. In fact, it’s the only one I don’t find bitter or too pungent for my taste preferences. This one actually has a note of mild sweetness in the background.
It’s so perfect.
I buy it in bulk on Amazon and store it in old spice jars from spices I’ve bought at the store. It lasts about 6 – 12 months depending on how much you use and is made with 100% fresh, organic turmeric as soon as it’s harvested. I love that!
Turmeric makes this soup a little smoky and gives it that “extra edge” that many soup recipes need. With just a little black pepper, parsley, and some onion for flavoring, this soup is super simple and ultra healing too.
By letting it cook down for a few minutes before you serve it, the soup becomes a little thicker and turns into a creamy, dreamy bowl. Serve it with your favorite protein, eat it by itself, or enjoy it as a pre-dinner soup appetizer! Whatever you like, make it your own!
- 1 (15 ounce) can of organic butternut squash purée (I love Farmer's Market brand)
- 1 cup of frozen or fresh broccoli florets
- 1/2 tsp. turmeric - I love Flavor of the Earth brand
- 1/4 tsp. black pepper
- 1/4 tsp. dried or fresh parsley (cilantro/coriander would be nice too)
- 1/2 an onion (left whole)*
- 1 tablespoon of tahini or cashew butter (for extra creaminess)**
- pinch of sea salt if you prefer a saltier flavor (just a dash!)
- First, put your broccoli in a colander and give it a good rinse. Add it to a pot with 1/4 cup water and bring to a slow boil.
- As the broccoli starts to cook down and becomes softer, add in the contents of the can of butternut squash. Stir to incorporate and leave the stovetop on high.
- Add in the 1/2 an onion (leave it whole), and let it cook with the broccoli and butternut squash. It will add tons of flavor without using salt. (You could also chop it up and use it the same way, I just don't tolerate/digest onions well at all, so I use it this way to add flavor instead.)
- Let the mixture cook uncovered on the stove on high for about 6 minutes. It will cook down a bit and the flavors will start to develop.
- Next, add in the pepper, parsley, and stir in the tahini or cashew butter if using (this makes it super creamy!).
- Turn the heat off and put the lid on the pot. Leave the pot on the burner for a minute to sit.
- Remove the lid from the pot, remove the onion with a pair of tongs and discard. Pour the soup into a bowl and serve. If using sea salt, go ahead and add just a small dash now (I don't use any).
- *If you want to add chopped onion and even a clove of garlic, that would be great too. I don't tolerate garlic and onions very well, so I just let them cook with my soups and stews and then remove them before serving. This works great to add flavor but doesn't cause GI distress.
- **You could also use Earth Balance buttery spread (vegan), or a dash of cashew milk instead of the cashew butter or tahini if you like. Any of these options will add a little creaminess and some healthy fats too.
You can also check out more soup recipes under my Healthy Entrée Recipes here, and subscribe to my newsletter below for free updates with new recipes and nutrition posts.
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