Solar Eclipse Vegetable Soup
A vibrant golden-hued soup featuring roasted squash and carrots, simmered with turmeric and coconut milk for a comforting, nutrient-rich bowl. This Mediterranean-inspired soup recipe, ready in about 55 minutes, pairs Butternut squash, Carrots, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large Butternut squash
- 3 medium Carrots
- 1 medium Yellow onion
- 2 cloves Garlic
- 4 cups Vegetable broth
- 1/2 cup Coconut milk
- 1 teaspoon Turmeric powder
- 2 tablespoons Olive oil
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Peel and dice 1 large butternut squash into 1/2-inch cubes, then toss with 3 medium diced carrots and 1 medium diced yellow onion. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25 minutes until tender and caramelized.
- Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add the roasted vegetables, 4 cups vegetable broth, and 1 teaspoon turmeric powder. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to meld flavors.
- Step 4: Use an immersion blender to puree the soup until smooth directly in the pot. Stir in 1/2 cup coconut milk and adjust seasoning with salt and pepper.
- Step 5: Simmer for 5 more minutes, then serve hot with a light sprinkle of turmeric for a solar-inspired finish.








