I love this Ginger Turmeric Squash Soup because not only because of its warming nature. But, also, because it’s super-easy to make larger batches of and save for later. I’ve partnered with FoodSaver for this recipe, since they make it so easy to store quality food, therefore saving time and energy!
I don’t know about you, but once the holidays come around, all of my effort goes into entertaining and cooking for others. Because of that, not as much time goes into keeping myself fed with regular, nourishing meals. Then, a few days ago, I got sick (after wearing myself down from cooking two thanksgiving dinners) and needed something to make me feel better.
Enter: SOUP, the almighty healer. I knew I wanted some strong, but helpful, flavors in it; combined with seasonal ingredients. That’s how we have the Ginger Turmeric Squash Soup! This dish is perfect for a sick day, but honestly great in general. It’s smooth, but light, so the crunchy, curried seeds and squash chips on top complement its texture.
Because the soup is of the sauté-then-puree variety, it’s quite easy to double or even triple the batch to save for later. This is why I love the FoodSaver containers! You may have seen my marinated skewer recipe done with FS’s bags, during the summer. Those used FoodSaver’s vacuum-sealed bags, which are great for long-term storing of solid foods. If I hadn’t eaten all of my seeds and squash chips, I would have preserved them in these for later.
Now, I’m glad that I stored the leftover soup in the sealed containers (along with my extra sourdough rolls), because it’ll last longer. Plus, I can pop it in the freezer since the containers are freezer-safe. Woohoo! My younger-self may be cringing at what my adult-self is excited by, but the less food waste I create, the better.
Here are some other ideas for bulk-cooking/make-ahead ideas to use with your FoodSaver:
- Dehydrated persimmon slices (my favorite winter fruit snack)
- Hash Brown-Crusted Frittata (easy to freeze in containers)
- Pizza-Roasted Almonds (in bags)
- Pressure cooker Seitan roast (make ahead and store in vacuum bags for holiday dinners)
Lastly, make sure you wait for your foods to cool before storing and vacuum-sealing them, as the steam expands inside the container and bags. Now that things are made and stored, we all can focus on the more fun aspects of the holidays! Oh, and FoodSavers are on sale right now, with rollback pricing of $69 only at Walmart (online or in-store); perfect for gifting!
Ginger Turmeric Squash Soup with Curry-Roasted Seeds
- Sheet pan
- Soup pot
- Spray cooking oil
- 2 pounds (907 g) whole acorn or butternut squash
- 1 teaspoon yellow curry powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt divided
- 1 tablespoon (15 ml) sunflower oil
- 1 1/2 cups (187 g) chopped yellow onion
- 1/2 pound (227 g) sweet potato peeled and chopped
- 1 gala apple cored and chopped
- 3 cloves garlic minced
- 1 tablespoon (8 g) fresh, grated ginger
- 1/2 teaspoon ground turmeric
- Pinch of ground cinnamon
- Dash of ground cayenne optional
- 3 cups (710 ml) vegetable broth
- 1-1 1/2 cups full-fat coconut milk
- 2-3 tablespoons (30-45 ml) lemon or lime juice
- 1/2-3/4 teaspoon salt or to taste
- Preheat oven to 375F, and spray a large baking sheet with a light coat of spray cooking oil. Cut top 1-inch (2.5 cm) off of the squash, then scoop all of the seeds out of it, cleaning them off and spreading them out on a paper towel to dry slightly.
- Cut the top part of the squash into 3 "pie wedges", then those into very thin slices with a mandoline or sharp knife. Lay the pieces over the baking sheet, leaving room in the center for the seeds. Once seeds are also in a single layer, spray everything with cooking oil. Then, shake curry seasoning, onion powder, and 1/4 teaspoon salt over the squash/seeds.
- Place sheet in the oven for 20 minutes, (meanwhile work on soup), after 20 minutes, remove seeds and set them aside to cool, then flip all squash pieces and roast them for 20 more minutes, or until they start to brown. Once done, place on cooling rack.
- For the soup, peel the remainder of the squash (just the easy-to-get parts), and chop it. In a large pot, warm the sunflower oil over medium heat. Once hot, add squash, onion, and sweet potato to the pot, sauteing for 7 minutes.
- Add apple, garlic, ginger, turmeric, cinnamon, and cayenne to the pot, sauteing mixture for 3 minutes, then add in vegetable broth, cover with lid, and bring to a boil. Once boiling, adjust heat to medium-low and simmer for 15 minutes, or until veggies are fork-tender.
- Puree the soup ingredients either with an immersion blender, or carefully in batches, in a blender. Once completely smooth, stir in coconut milk, using as much or as little as preferred. Season soup with lemon juice and remaining salt, to taste and serve while hot, topped with seeds and squash chips. Or let it cool to room temperature and store with FoodSaver for later!
This post is in partnership with FoodSaver, all words and opinions are my own. Posts like these help me to keep this blog going and more recipes coming your way!