Some soups just shine, and this Golden Glow Soup truly lives up to its name. Made with butternut squash, carrots, and coconut milk, it’s naturally golden from turmeric and rich in anti-inflammatory ingredients like ginger and olive oil.
The flavor is smooth and earthy with a hint of warmth — the kind of soup that feels as good as it tastes. Whether you’re fighting off a chill or simply craving a bowl of comfort, this is the one to make.
Table of Contents
Why you’ll love this Golden Glow Soup
Every spoonful of this soup is pure sunshine — cozy, flavorful, and nourishing.
- Anti-inflammatory and immune-boosting
- Naturally vegan and dairy-free
- Silky texture with no cream needed
- Ready in about 30 minutes
- Freezer-friendly and easy to reheat
- Perfect for meal prep or detox days
I created this recipe after a long week of winter sniffles. My mom used to make bright, spicy soups whenever someone in the family needed a pick-me-up. I took that memory and added my twist — coconut milk for creaminess and turmeric for that golden glow. It’s been a family favorite ever since.
If you love warm, cozy bowls like this, my Butternut Squash Chickpea Soup offers another nutrient-packed comfort that’s equally creamy and delicious.
Ingredients you’ll need For Golden Glow Soup
This soup relies on a few simple ingredients that blend into a vibrant, nourishing bowl.
Main Ingredients
- 2 cups butternut squash, peeled and diced – naturally sweet and creamy
- 1 cup carrots, peeled and diced – adds color and mild sweetness
- 1 medium yellow onion, finely chopped – builds flavor depth
- 4 cloves garlic, minced – aromatic and earthy
- 4 cups low-sodium vegetable broth – base for simmering
- 1 cup full-fat coconut milk – adds richness and creaminess
- 1 tsp ground ginger – for subtle warmth and healing properties
- 1 tsp ground cumin – gives a smoky, earthy note
- 1 tsp ground turmeric – the “glow” ingredient with antioxidants
- Salt and pepper to taste – balances the flavors
- 2 tbsp olive oil – for sautéing and depth
Optional Add-ons or Substitutes
- Substitute sweet potatoes for butternut squash for a deeper flavor
- Add a pinch of cayenne for heat
- Use fresh ginger instead of ground for brightness
- Garnish with pumpkin seeds or coconut flakes for crunch
- Stir in red lentils for extra protein and thickness
For another glowing, nutrient-dense favorite, try my Miso Carrot Soup — it shares the same balance of earthiness and comfort in a lighter, umami-rich style.
Step-by-step instructions
This soup is simple to make and requires minimal effort for a stunning result.
- Sauté the aromatics. In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until soft and translucent.
- Add garlic and spices. Stir in garlic, ginger, cumin, and turmeric. Sauté for 30 seconds to bloom the spices.
- Add vegetables and broth. Stir in butternut squash, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are soft.
- Blend. Remove from heat. Use an immersion blender to purée until smooth (or transfer in batches to a countertop blender).
- Add coconut milk. Stir in coconut milk and simmer for another 3–5 minutes.
- Season and serve. Taste and adjust with salt and pepper. Serve hot, garnished with olive oil drizzle or fresh herbs.
Quick reminders:
- Don’t skip sautéing the spices — it unlocks their full flavor.
- Add coconut milk after blending to preserve creaminess.
- For a thinner soup, add more broth; for thicker, simmer longer.
- Always blend carefully when hot to avoid splashes.
If you enjoy fresh, green flavor contrasts, my Green Goddess Herb Soup adds that herbal vibrancy to your table with every spoonful.
Expert tips for success
- Use fresh turmeric and ginger for maximum glow and anti-inflammatory power.
- Roast the squash first for deeper caramelized flavor.
- Blend in batches for a silky, restaurant-quality texture.
- Garnish with coconut cream swirls or toasted seeds for a showstopping look.
- Add a squeeze of lemon before serving to brighten the flavors.
- Chill leftovers for a refreshing summer soup option.
- Freeze in single servings for quick meals during the week.
If you’re into golden-hued healing soups, don’t miss my Turmeric Chicken Soup — it’s equally nourishing and packed with immune-supporting spices.
Serving suggestions
This soup shines as a meal on its own or paired with your favorite sides.
- Serve with crusty bread or garlic naan
- Pair with a quinoa or kale salad
- Top with crispy chickpeas or pumpkin seeds
- Drizzle with coconut milk or chili oil for garnish
- Enjoy as a cozy dinner starter or light lunch
Its bright color makes it as beautiful as it is delicious — perfect for entertaining or weeknight comfort.
Storing and reheating
This soup keeps beautifully, gaining even more depth as it rests.
How to store it
- Cool completely before storing
- Keep in an airtight container for up to 4 days in the fridge
- Freeze up to 2 months in labeled containers
- Thaw overnight before reheating
How to reheat it
- Warm gently over medium-low heat on the stovetop
- Add a splash of broth or coconut milk if it thickens
- Stir often to keep the texture smooth
- Avoid boiling once coconut milk is added
Nutrition facts (per serving)
- Calories: 270
- Protein: 4g
- Carbohydrates: 28g
- Fat: 17g
- Saturated Fat: 9g
- Fiber: 5g
- Sugar: 8g
- Sodium: 410mg
- Vitamin A: 210% DV
- Potassium: 890mg
Frequently asked questions
Can I make this soup ahead of time?
Yes! It actually tastes better the next day as the flavors deepen.
Can I make this without coconut milk?
You can substitute with almond milk or light cream, though coconut gives it the richest flavor.
Can I roast the vegetables first?
Absolutely — roasting enhances sweetness and adds caramelized depth.
Final thoughts
This Golden Glow Soup is more than a recipe — it’s a bowl of comfort, health, and radiance. With its smooth texture, warm spices, and vibrant color, it’s the kind of meal that makes you feel nourished from the inside out.
- Nourishing, immune-boosting, and full of warmth
- Naturally vegan and gluten-free
- A golden bowl of comfort you’ll want on repeat
Golden Glow Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until soft and translucent.
- Stir in garlic, ginger, cumin, and turmeric. Sauté for 30 seconds to bloom the spices.
- Stir in butternut squash, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are soft.
- Remove from heat. Use an immersion blender to purée until smooth, or blend in batches in a countertop blender.
- Stir in coconut milk and simmer for another 3–5 minutes.
- Taste and adjust with salt and pepper. Serve hot, optionally garnished with olive oil or fresh herbs.
Nutrition
Notes
- Ground spices were used, but can be swapped for fresh.
- For added depth, roasting squash is recommended before use.
- Coconut milk was added after blending to maintain creaminess.
