Sunbeam Turmeric Golden Soup
A luminous, aromatic soup infused with golden turmeric and saffron, embodying the warm glow of visible light. This asian-inspired soups (vegan) ready in about 75 minutes pairs vegetable broth, tablespoon grated fresh turmeric, teaspoon saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 2 medium (about 1.5 lbs total) acorn squash
- 4 cups vegetable broth
- 1 tablespoon grated fresh turmeric
- 1/4 teaspoon saffron threads
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut 2 medium acorn squash in half, scoop out seeds, and brush cut sides with 1 tablespoon olive oil. Place cut-side down on a baking sheet and roast for 35 minutes until tender.
- Step 2: While squash roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 4 cups vegetable broth, 1 tablespoon grated fresh turmeric, 1/4 teaspoon saffron threads, 3/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Simmer uncovered for 15 minutes to develop flavors.
- Step 4: Carefully remove roasted squash halves from oven, scoop flesh into the saucepan, and blend with an immersion blender until completely smooth. Stir in 1/2 cup coconut milk and 1 tablespoon lemon juice, then simmer for 5 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Turmeric Golden Soup take to make?
Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sunbeam Turmeric Golden Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Sunbeam Turmeric Golden Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunbeam Turmeric Golden Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sunbeam Turmeric Golden Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect soups recipe for a weeknight dinner.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
