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Butternut Squash, Carrot & Turmeric Soup

by Ruth Crump
on 5th December 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Soup is such a quick and easy autumnal meal option and there are so many different flavour combinations! Butternut squash has been my favourite for as long as I can remember so I have created this low FODMAP version with no onion or garlic, making it IBS friendly.

Butternut Squash, Carrot & Turmeric Soup

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  • 1kg butternut squash
  • 3 medium carrots
  • 2 tbsp garlic infused olive oil
  • 1 tbsp dried mixed herbs
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • Pinch of chilli flakes
  • 2 tbsp tamari
  • 2 tbsp fresh chives, chopped
  • 1 ltr cold water
  • Coconut yoghurt & fresh coriander, to garnish
Prep Time


  1. Preheat the oven to 200oc and line 2 baking trays with greaseproof paper.

  2. Peel and dice the squash and carrots.

  3. Spread them out on the lined trays and drizzle over the garlic oil and herbs.

  4. Roast for 30 mins until soft.

  5. Add all ingredients (except the yoghurt and coriander) to your blender jug.

  6. Blend using the puree option until the soup reaches the desired consistency.

  7. Season with salt and pepper to taste.

  8. Heat the soup in a saucepan or store in the fridge or freezer until required.

Ruth Crump

Read more posts by Ruth Crump