This paleo curried butternut squash soup is so simple to make and full of flavour. This soup is the perfect fall side dish that will have you coming back for seconds and thirds. It's also healthy, vegan and Whole30 compliant.
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 in under 30 minutes.
- 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.
- It's naturally dairy free, gluten free, Whole30 and vegan.
- It's made with coconut milk and apples, giving it a unique sweet flavour.
- 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:
- 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.
- 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.
- 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.
How to make this recipe:
First, 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.
Next add the remaining ingredients to the pot and bring everything to a boil.
Then 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. Then serve and enjoy!
Tips and variations:
- To make this a vegan curried butternut squash soup use vegetable broth and coconut oil to make this soup.
- This soup makes a large batch so feel free to freeze any extras.
- Make this soup a complete meal by adding some cooked chicken or beef.
- Top this soup with seeds, nuts, crushed crackers or fresh cilantro.
How to store:
Store any leftovers of this soup in an airtight container in the fridge for up to 7 days.
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
- Spiced Carrot and Parsnip Soup
- Paleo cream of mushroom soup
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Paleo Curried Butternut Squash Soup
- 3 tablespoon butter or ghee (or substitute coconut oil for vegan)
- 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
- 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!
- This makes a large batch of soup so feel free to freeze the extras for a later date.
- If you are vegan use vegetable broth and coconut oil instead of butter.
- 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.