Name: Carnival Squash Soup with Turmeric
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 medium Carnival squash (halved, seeds removed); 1 tbsp Olive oil; 1 small Yellow onion (diced); 3 Garlic cloves (minced); 1 tbsp Fresh ginger (grated); 1 tsp Ground turmeric; 3 cups Vegetable broth; 0.5 cup Full-fat coconut milk; Salt and black pepper (to taste); Optional toppings (pumpkin seeds, coconut cream, fresh herbs)

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When the air turns crisp and golden squash starts appearing at your local market, there’s no better way to embrace the season than with a comforting bowl of Carnival Squash Soup with Turmeric. This vibrant soup combines the natural sweetness of carnival squash with the earthy warmth of turmeric, creating a nourishing, soul-soothing meal that’s perfect for chilly evenings.

Not only is this soup bursting with flavor, but it’s also plant-based, gluten-free, and filled with anti-inflammatory ingredients. Whether you’re prepping ahead for a cozy weeknight dinner or serving it up as a festive starter, this turmeric squash soup is a must-try.

What Is Carnival Squash?

Carnival squash is a beautiful winter squash with a striped, multi-colored rind and a mildly sweet, nutty flavor. It’s similar to acorn squash in shape and size but offers a slightly creamier texture once roasted. The flesh is golden, dense, and perfect for soups, purees, or roasting.

When blended into a soup, carnival squash creates a velvety base that doesn’t require heavy cream or dairy — just a splash of coconut milk or broth brings out its natural richness.

Why Turmeric?

Turmeric is a golden-hued spice well-known for its earthy flavor and powerful health benefits. It’s rich in curcumin, a compound with antioxidant and anti-inflammatory properties that support immunity, digestion, and joint health.

In this soup, turmeric pairs beautifully with squash, ginger, and garlic, giving the dish a bold, golden color and depth of flavor that’s both warming and invigorating.

Ingredients You’ll Need

This recipe keeps things simple and wholesome. Here’s what you’ll need:

Carnival squash – halved, seeds removed, and roasted
Onion – for a savory base
Garlic & ginger – for aromatic warmth
Turmeric powder – anti-inflammatory and flavorful
Vegetable broth – or water, depending on preference
Coconut milk – for a creamy finish
Olive oil – for roasting and sautéing
Salt & pepper – to taste
Optional toppings – pumpkin seeds, coconut cream swirl, or microgreens

Optional: Add a pinch of cayenne for heat, or cinnamon for a hint of sweetness.

Step-by-Step Instructions

1. Roast the Squash

Preheat your oven to 400°F (200°C). Slice the carnival squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30–40 minutes or until the flesh is fork-tender. Let it cool slightly, then scoop out the flesh and discard the skin.

Tip: You can roast the squash a day in advance and store it in the fridge.

2. Sauté Aromatics

In a large soup pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

3. Add Turmeric & Squash

Add turmeric powder and stir to coat the aromatics. Then add the roasted squash flesh and stir everything together.

4. Pour in Broth

Add vegetable broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 10–15 minutes, allowing the flavors to blend.

5. Blend the Soup

Use an immersion blender to blend the soup until smooth and creamy. Alternatively, let the mixture cool slightly and blend in batches in a standard blender. Return the soup to the pot if needed.

6. Stir in Coconut Milk

Pour in the coconut milk and stir to combine. Simmer for another 5 minutes. Season with salt and pepper to taste.

Topping & Serving Suggestions

This soup is delicious on its own, but toppings take it to the next level. Here are a few options:

A swirl of coconut cream or vegan yogurt
Roasted pumpkin seeds for crunch
A sprinkle of smoked paprika or chili flakes
Toasted sourdough or grain-free crackers on the side
Fresh herbs like thyme, cilantro, or microgreens

For a heartier meal, pair with a kale salad, grilled tempeh, or quinoa pilaf.

Make It Your Own

This recipe is easy to customize:

No carnival squash? Use butternut, acorn, or kabocha squash instead.
Add more heat with chili powder or cayenne.
Boost protein by blending in cooked red lentils or white beans.
Low-fat version: Omit the coconut milk and use more broth for a lighter soup.

Meal Prep & Storage

This soup is perfect for batch cooking and meal prep:

Refrigerate in airtight containers for up to 5 days.
Freeze for up to 3 months in freezer-safe jars or bags.
Reheat on the stovetop or microwave until hot.

It’s even better the next day as the flavors deepen over time.

Health Benefits Snapshot

Rich in vitamins A & C from squash
Anti-inflammatory from turmeric, garlic, and ginger
Immune-boosting thanks to antioxidants and warm spices
Dairy-free & gluten-free
Naturally low in fat and high in fiber

Final Thoughts

Carnival Squash Soup with Turmeric is the kind of recipe that warms you from the inside out. It’s packed with nutrition, flavor, and comfort — all while being easy to prepare and freezer-friendly. Whether you’re serving it as a starter for a holiday meal or batch-prepping lunches for the week, this soup is sure to become a seasonal staple.

Once you make it, you’ll wonder how fall ever tasted good without it.