Creamy Turmeric Squash Bisque


This soup is full of flavor & oh so nourishing! it is my go to recommendation for anyone who is feeling under the weather, or to keep your immune system is in tip top shape. It is chock full of grounding root vegetables & immune boosters like turmeric & ginger to keep you thriving. and With south east Asian flavors like lemongrass, coconut milk & Kaffir lime it just happens to be crazy delicious too. 

I love serving this soup over warm aromatic Basmati Rice and topping it with fresh herbs , avocado & homemade croutons for a satisfying healthy meal. This recipe makes plenty so you can share it with friends, freeze some for later or can it in a mason jar.  

Creamy Turmeric Squash Bisque

Makes 5 quarts of soup



2 lb winter squash like KABOCHa, butternut or pumpkin

1.5 lb carrot, cut into 1/2 in rounds

.5 -1 lb onion

1 stalk of lemongrass, grated with a MICRO PLANER (just the bottom white portion, not the firm stalk)

4 kaffir lime leaves

4 cloves of garlic

3 inch thumb of ginger, sliced into 1/4 inch slices

3 inch thumb of turmeric root, sliced into 1/4 inch slices -or- 2 tsp turmeric powder

1 tbl + 1 tsp salt

1.5 tsp ground coriander 

1.5 tsp ground cumin

1.5 tsp black pepper

1/2 can of coconut milk

3 quarts water

Fresh Cilantro, separating the leaves from the stems







Add to a large pot- water, grated lemongrass, kaffir lime leaves, garlic, ginger, turmeric, onion, salt & pepper. Let this boil for 45 min. Then add the squash, carrots, cumin & coriander. boil for another 15 minutes, until the carrots & squash are tender. Take off the heat and add in the coconut milk & cilantro stems. Pull the kaffir lime leaves out of the pot, these will not be blended. 

with a ladel transfer in batches to a blender and blend on high to a creamy consistency. You will need another pot or large bowl to use as a holding place as you batch these from the pot to the blender. you can also use an immersion blender instead of the blender, Just remember to take the kaffir lime leaves out before hand. 

serve with plenty of fresh cilantro leaves on top. you can eat this on it's own or serve over quinoa or rice. bonus points- Top with homemade croutons & avocado!


If you like things spicy, throw a few chili's into your broth to heat things up. Or, if your serving to a crowd, offer a hot sauce or spicy infused oil as an add-in option for the spicy folks. 

this soup can also be used as a veg-on-veg curry sauce! stir fry or steam up your favorite veggies & pour this soup on top as an instant flavor up grade.  

This makes a big batch of soup. You can cut the recipe in half, but Since your already putting in the work you might as well make whole thing! It's a crowd pleaser to share with friends or pour into containers to store in your freezer for a ready made meal when your fridge is empty. 

SoupsNIna Pullella