Paleo Curry Butternut Squash Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This soup is anything but bland. The flavors are rich and bold. This soup is low in calories, high in nutrients, and incredibly delicious. 

Course: Main Course, Soup
  • 1 large butternut squash about 5 cups
  • 1 medium yellow onion
  • 1-2 tbsp minced garlic
  • 1 tbsp avocado or olive oil
  • 2 cups bone broth
  • 1/4 cup coconut aminos
  • 2 tbsp apple cider vinegar or lime juice
  • 1 can coconut milk
  • 3 tbsp coconut sugar
  • 1 tbsp yellow curry powder
  • 3 tsp corriander
  • 1 tsp black pepper
  • 1 tsp sea salt or to taste
  • 3 tbsp curry paste red or green
  • 1 tbsp ginger paste
  • 1/2 tbsp chili paste optional
  • 1/4 cashews
  • cilantro
  1. Begin by heating the avocado oil in a very large pot over medium heat.

  2. Coarsely chop the onion and add to the pot. Cook until onion becomes translucent (about 3 minutes). Add garlic and cook for several more minutes. 

  3. While onion is cooking, peel squash, cut in half and remove seeds. Chop squash into chunks. Add chopped squash and broth to pan with onion and garlic.

  4. Allow broth to come to a low boil and reduce heat. Cook squash in broth until tender (you should be able to pierce it with a fork - about 20-25 minutes). Add coconut aminos and apple cider vinegar.

  5. Pour squash and broth into a large blender. Add spices, coconut sugar and coconut milk to blender. Blend until spices are incorporate and mixture is smooth.

  6. Chop cilantro and cashews. Pour soup into bowls. Top with cilantro and cashews, and enjoy!

Recipe Notes

You can substitute lime juice for the apple cider vinegar. If you do not have coconut sugar, a small amount of any sweetener could work. Chicken or vegetable broth can be used in place of bone broth.

This recipe produces a large volume. Make sure your pot is large enough.

*To make vegan - substitute bone broth for vegetable broth. *