This dairy-free curried butternut squash soup is so easy to make and is full of flavour. This soup is the perfect fall side dish that will have you coming back for seconds and thirds. It's also paleo, vegan and Whole30 compliant.
Table of Contents
Why you will love this recipe:
- This healthy curried butternut squash soup has the most incredible flavour and is so tasty!
- It is so easy and simple to make and is ready in under 30 minutes.
- It's made in one pot so the clean up is so quick and easy!
- This soup tastes both sweet and savoury with the perfect amount of spice from the curry seasoning.
- This recipe is a fun twist on a classic butternut squash soup recipe.
- Besides being dairy free this soup recipe is also paleo gluten free, Whole30 and vegan.
- It's made with coconut milk and apples, giving it a unique sweet flavour and a delicious creamy texture.
- It makes great leftovers and freezes really well so it's perfect for meal prep.
If you love fall soups you will also love carrot turnip soup.
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Butternut squash - you can use fresh or frozen butternut squash to make this soup recipe. If you don't have butternut squash you can swap this for another type of squash. It's very flexible.
- Apples - red apples add a delicious sweet flavour to this fall soup recipe. You can use any type of red apple that you like to make this squash and apple soup. My favorite apples to use are honey crisp, pink lady or gala.
- Coconut milk - coconut milk adds a delicious creaminess to this soup. I recommend using full fat coconut milk for the most rich and creamy soup.
- Curry spice - curry spice is used to give this curry butternut squash soup such an incredible flavour. You can use any type of curry spice that you like to make this soup.
- Onion - onion helps add even more delicious flavor to this fall soup recipe.
- Broth - depending on your dietary restrictions you can use different types of broth to make this soup including vegetable broth, chicken broth or bone broth.
- Ground cinnamon and sea salt - these simple seasonings add even more flavour to this creamy soup.
How to make this recipe:
Step one:
First, place a large pot or stockpot on the stove on medium heat and add the butter to the pot.
Step two:
Once the butter is melted, add the chopped onion to the pot and cook for a few minutes, until the onion is translucent.
Step three:
Next add the remaining ingredients to the pot and bring everything to a boil.
Step four:
Then turn down the heat and allow the ingredients to simmer for ~30 minutes (until they are soft).
Step five:
Let the soup cool for a few minutes and then use your immersion blender to blend well, until smooth. Then serve and enjoy!
Tips and variations:
- This soup makes a large batch so feel free to freeze any extras.
- Top this soup with seeds, nuts, crushed crackers or fresh cilantro.
- If you don't have an immersion blender you can transfer the soup to a high speed blender and blend it in there instead.
How to serve:
This soup is best served warm. It doesn't taste as good if it's cold. It can be served as a side dish, main dish or appetizer. To make it into a complete meal add some protein such as cooked tofu, chicken, turkey or beef. Or pair this butternut squash soup with your favorite salad or sandwich.
This squash soup is also perfect to serve for Thanksgiving dinner.
How to store:
Store any leftover soup in an airtight container in the fridge for up to 7 days.
This soup also freezes really well for up to 3 months.
Frequently asked questions:
Yes this is a Whole30 butternut squash soup recipe.
Yes! This soup freezes really well.
If you can't have coconut milk I would use cashew milk instead.
Other soup recipes you will love:
- Pumpkin and sweet potato soup
- Butternut squash and red pepper soup
- Creamy Cauliflower Soup
- Paleo cream of mushroom soup
- Cherry tomato soup
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Recipe
Dairy-Free Curried Butternut Squash Soup
Ingredients
- 3 tablespoon coconut oil (or butter)
- 1 cup chopped white onion
- 1 kg fresh or frozen squash, peeled
- 2 red apples, chopped (I love Pink Lady or Gala apples)
- 3 cups chicken broth or vegetable broth
- 3 cups full fat coconut milk
- 1 tablespoon vanilla extract (omit for Whole30)
- 2 tablespoon curry spice
- 1 tablespoon ground cinnamon
- 2 teaspoon sea salt
Instructions
- Place a large pot on the stove on medium heat and add the butter to the pot.
- Once the butter is melted, add the chopped onion to the pot and cook for a few minutes, until the onion is translucent.
- Add the remaining ingredients to the pot and bring everything to a boil.
- Turn down the heat and allow the ingredients to simmer for ~30 minutes (until they are soft).
- Let the soup cool for a few minutes and then use your immersion blender to blend well, until smooth.
- Serve and enjoy!
Notes
- This makes a large batch of soup so feel free to freeze the extras for a later date.
- You do not need to peel the apples. The skin will get pureed when you blend it with the immersion blender.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftover soup in the fridge in an airtight container for up to 7 days.
Melissa Griffiths
I love butternut squash soup, but haven't tried a curry version before! Yum!