This Purple Bone Broth Soup with Turmeric is a nutritious dish featuring purple potatoes and butternut squash simmered in bone broth.
It's a simple, creamy soup that packs antioxidants and warmth into every spoonful, perfect for those looking for a healthy soup recipe with vivid color and a creamy texture.
This Purple Soup is super easy to make and comes in a beautiful, vivid hue. Purple sweet potatoes and butternut squash are cooked in seasoned bone broth and turmeric to add extra nourishment and flavor.
If you love a creamy, laid-back soup that's incredibly comforting, then this one is ideal for a quick lunch or cozy dinner.
Why You'll Love This Recipe
- Friendly for Most Diets: This soup is gluten-free, dairy-free, Paleo, and Whole30-friendly, and oil-free. It also has a vegan and nut-free option.
- Super Easy To Make: It comes together in less than 30 minutes.
- Comforting: It's nourishing, gorgeous, creamy, naturally sweet, and perfect for kids and adults.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
This is what you need to buy at your local market or grocery store:
- Purple Potatoes: The star of the show, adding a vibrant color and an abundance of antioxidants.
- Butternut Squash: Adds natural sweetness and a dose of beta carotene, contributing to flavor and nutrition. Leftovers can be used to make my Pork Chops With Apples And Squash or Roasted Chicken With Pears And Butternut Squash.
- Bone Broth: A home version is best. It provides a rich, savory base packed with protein and nutrients. If you're going for a store-bought version, I like Kettle & Fire.
- Water: I'm adding a little bit to cover the vegetables and balance the consistency of the soup.
- Onion Powder and Salt: Enhances the flavor of the vegetables without overpowering the delicate notes of the purple produce.
- Turmeric Powder: It adds warmth and depth to this purple sweet potato soup, like in my Slow Cooker Chicken And Potatoes.
- Coconut Cream: You can use cream or coconut milk. It gives the soup a creamy texture and a subtle extra sweetness while enhancing the richness of the natural flavors in this purple potato soup.
- Garnish: It's a small thing but a big difference when you serve it with slivered almonds, roasted pistachios, or crumbled roasted chestnuts.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Place the purple potatoes, butternut squash, bone broth, and water in a large pot. Cover and bring the liquid to a steady simmer over medium-high heat. Once simmering, uncover the pot and reduce the heat to medium. Let the vegetables simmer for 15 minutes or until the potatoes are soft.
Step Two (Picture 2 above) - Lower the heat to medium-low, stir in the onion powder, salt, turmeric, and coconut cream, and cook for another few minutes to let the flavors meld. Taste and adjust seasoning if needed.
Step Three (Picture 3 above) - Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy.
Step Four (Picture 4 above) - Ladle into bowls and garnish with slivered almonds, pistachios, or crumbled roasted chestnuts for an added crunch.
Top Tips:
- Use Fresh, Quality Ingredients: The best results come from using fresh purple produce and good-quality bone broth.
- Immersion Blender: Using an immersion blender is the easiest way to achieve a creamy texture without transferring hot liquid to a food processor.
Variations & Substitutions
- Vegetable Broth: Substitute bone broth with vegetable broth for a vegetarian or vegan version.
- Almond Milk: Instead of coconut cream or coconut milk, try using almond milk for a lighter texture.
- Make it Nut-free: Try oat milk to keep it nut-free and omit the garnish.
- Other Vegetables: Instead of pairing the purple potato with squash, try orange or purple carrots, purple cauliflower, or regular sweet potatoes. The soup's color and taste will differ, but it will still be good and still get that purple color. You can also use any leftover winter squash from my Kabocha Soup.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.
You can also freeze this soup for up to a month—be sure to let it cool completely before transferring it to a freezer-safe container.
Recipe FAQs
Yes, purple yams would work well in this recipe. They have a similar color and texture that will add to the soup’s creamy consistency.
You can carefully transfer the hot liquid to a regular blender in batches. Just be sure to allow some steam to escape to avoid pressure build-up.
A side of crusty Garlic Crostini Bread or a Healthy Cucumber Salad makes a perfect accompaniment.
More Creamy Soup Recipes To Try Next
Looking for other recipes like this? Try these:
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This Purple Bone Broth Soup with Turmeric combines vibrant hues, simple ingredients, and nourishing flavors. It’s perfect for chilly nights or when you want a simple soup that brings warmth and goodness to your table. Enjoy every spoonful!
📖 Recipe
Purple Bone Broth Soup With Turmeric
Mariska RamondinoEquipment
- 1 Large Pot at least 4Qt (3.9L) or a large saucepan
Ingredients
- 2 large purple potatoes About 700 grams
- ⅓ of a large butternut squash About 500 grams or 475 grams peeled and cubed.
- 4 cups bone broth or 1 (32-ounce/907-gram) packet bone broth
- 1 cup water
- 2 teaspoons onion powder
- ½ teaspoon salt
- 1 teaspoon turmeric powder
- 3 tablespoons coconut cream or creamy coconut milk.
Instructions
- Place the vegetables in a large pot and cover with bone broth and water.2 large purple potatoes, ⅓ of a large butternut squash, 4 cups bone broth, 1 cup water
- Cover the pot and let the liquid come to a steady simmer over medium-high heat.
- Once the liquid is simmering, uncover the pot and lower the heat to medium. Continue to simmer for about 15 minutes or until the potatoes are soft.
- Lower the heat to medium-low and stir in the seasoning and coconut cream. Cook and stir for a few minutes to let the flavors come together. Taste test and see if the liquid needs more salt or onion powder.2 teaspoons onion powder, ½ teaspoon salt, 1 teaspoon turmeric powder, 3 tablespoons coconut cream or creamy coconut milk.
- Use a hand blender to blend the soup directly into the pot.
- Serve with slivered or sliced almonds, pistachios, or crumbled roasted chestnuts as a garnish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.
- You can also freeze this soup for up to a month—just be sure to let it cool completely before transferring to a freezer-safe container.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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