Serves 6 to 8
This pumpkin soup was inspired by a winter favorite, golden milk, also called turmeric tea, an anti-inflammatory drink that I often prepare when I’m under the weather. Made with turmeric, black pepper, coconut milk, cinnamon, fresh ginger, and honey, the drink is a healthy and nutritious immune-booster that’s a must-have for flu season. With its sweet and spicy flavor and creamy texture, it’s as delicious as it is good for you!
1 (3-pound) butternut squash
2 tablespoons refined coconut oil
1 medium Spanish onion, diced
3 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced (about 1 heaping tablespoon)
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper to taste
1 cup canned full-fat coconut milk, plus more for serving
2 tablespoons honey, preferably raw for optimum health benefits
1 Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2 Place the whole butternut squash on the prepared baking sheet and roast for 1 hour until fork-tender and caramelized in spots, flipping it halfway through cooking. Set aside to cool.
3 In a 6-quart pot over low heat, heat the coconut oil. Add the onion, garlic, and ginger and sweat for 10 to 15 minutes, stirring frequently, until softened but not browned. In the meantime, cut the butternut squash in half, scoop out the seeds with a spoon, and discard the seeds. Then scoop out the flesh and discard the peels.
4 Add the cinnamon and turmeric to the pot and sauté for 2 minutes, or until fragrant. Add the roasted squash, 5 cups water, salt, and pepper. Bring the soup to a boil over medium heat, then reduce to low and simmer for 20 minutes.

Blend the soup with an immersion blender or in a stand blender until smooth and creamy. Stir in the coconut milk and honey (for optimum health benefits, do not rewarm after adding the raw honey).
6 Divide the soup among the serving bowls and drizzle with additional coconut milk and a few cracks of pepper.