indian inspired, anti-inflammatory turmeric coconut squash soup.


It’s one of our favourite times of year; you know, when the leaves are changing and the air has a little chill in it.   Time to bring out the cozy sweaters and soup recipes.  We’re told that necessity is the mother of invention – so after searching high and low for a recipe that was hearty, healthy and delicious – we came up with our own.  Something creamy & thick, yet super healthy and satisfying.  You’re going to keep on coming back for more and we think you’ll impress anyone who tries even a spoonful!


Indian cooking is known the world over for it’s use – over many thousands of years – of spices and ingredients such as garlic, turmeric, ginger and paprika for their anti-inflammatory and disease fighting properties.

Still home to the world’s largest population of vegetarians – food in ancient India was thought of as more than just “stomach filler”.  It’s purpose was many fold – to prevent, cure and protect against disease, to nourish as well as satiate, all the while doing so without consuming the negative energy and incurring the inevitable karmic debt that goes along with needlessly taking a life.


When you think about it – the reality of the message hasn’t really changed.  The wisdom of the ancient Indian Vedic texts spoke to disease as one of the ways that the powerless extract their revenge on those that consume them.  Interestingly, our modern scientific journals corelate the consumption of animal products by referring to meat as carcinogenic, and high in saturated fat and cholesterol – both known causes of heart attacks, strokes and many other diseases.


Inspired by that ancient wisdom, we decided to create healthful yet delicious recipe that includes some of those very anti inflammatory ingredients.

So here we go!

Ingredients :

1 large buttercup squash

2 cans coconut milk

1 chunk of ginger ( about the size of your thumb ) or size of your liking

1 whole clove of garlic ( we used the purple garlic in this recipe and wow )

2 cups chopped baby potatoes cut into quarters

1 head of chopped cauliflower cut into bite sized bits

2 fresh corn husks or 2 cups frozen corn

1 white onion medium size

1 chili pepper ( optional )

1 tablespoon smoked paprika

1 teaspoon turmeric

1 tablespoon of salt ( taste to liking )

1 L carton veggie broth

1/4 cup chopped cilantro

Step 1 :  Pre-heat oven to 375.  Take your buttercup squash and cut in half.  Chop the rest of your veggies putting onions, garlic and ginger in one bowl and potatoes & cauliflower in another.  Place both sides of the squash face down on a baking tray.  Fill the bottom of the tray with water so that all of the sides of the squash are slightly immersed in no more than a 1/4 inch of water.  Place in the oven and bake for at least one hour.  After an hour puncture the open-faced part of the squash to see if it is soft, if not soft enough put it in for a little longer and then check again.  It should be a soft texture once completely cooked.


Step 2 : Boil the corn in one pot and cauliflower and potatoes in another.  Cook until ready and then drain the water and set aside.  Once the corn has cooled off, cut it off the husk and put the corn aside.


Step 3 :  Take your chopped onion, garlic and ginger and place in a frying pan.  Add 1/4 cup of veggie broth and cook on a medium heat until onions are soft.  The veggie broth will evaporate while cooking.  Once the onions are soft add your turmeric, salt and smoked paprika.  Stir and place on low heat for another 5 mins then shut off the heat and set aside.


Step 4 :  Once your squash is cooked, scoop the seeds out ( in the middle ) and discard –  hopefully in a compost bin!  Then scoop all of the squash out of the shell and place in your blender.  SUPER TIP: After learning this the hard way and putting the entire squash in the blender the first time and realizing it was too much, and can bog down the most powerful blender we discovered a better way.  Scoop out one of the halves and put it in your blender with at least 1 -2 cups of veggie broth.  Turn your blender on high for a few minutes and check to see if it’s completely smooth and then place in a large pot.  Then take the second half, scoop it out into the blender and add your veggie broth.  In the first or second round, add your cooked onions, garlic and ginger mix into the blender as well.  Both times you blend your squash make sure you have enough veggie broth in it or it will not blend properly or at all.  It needs lots of liquid to be smooth in the end.  The end blended texture should be very thick and smooth, not too “liquidy”.  Take the second batch and place in the pot with the other half.


Step 5 :  Now that all of your blended squash is in your pot take 2 cans of coconut milk and add into the pot.  Stir and turn heat to medium low.  Let it heat up a little and then add your cooked potatoes, cauliflower and corn.  Mix it all together, top with a little cilantro and voila – you are done! You will be so happy when you try the first bite of this amazing soup.  Soup is never quite compete without some fresh bread so make sure you have some of this on the side too.  This recipe makes enough for at least 6 large bowls so you’ll have lots of left overs for your cozy nights ahead.


We hope you enjoy this recipe as much as we do and make it often this fall and winter.  Remember if you make one of our recipes, be sure to tag us and use the hashtag #theconsioustaste.  We always love seeing your beautiful recreations!


Happy fall. and Enjoy.

Namaste.  My muse and I.

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Photographs by Iulia Agnew, Vancouver BC.



2 thoughts on “indian inspired, anti-inflammatory turmeric coconut squash soup.

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