Healthy Curried Butternut Squash Soup (vegan & paleo)

Why you will love this recipe:

• This curry butternut squash soup has the most incredible flavour!
• 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!
• Besides being healthy this soup recipe is also dairy free, paleo, gluten-free, Whole30 compliant, vegetarian, 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.
• It's the perfect soup to serve at Thanksgiving dinner.

Ingredients and substitutions:

For the full ingredient list and exact measurements see 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. Be sure to peel the squash before cooking it if the squash you bought isn't already peeled.
• Butter or coconut oil - this is used to sauté the onions to help give them the best flavour. If you are vegan or dairy free be sure to use coconut oil. You could also use a vegan butter instead.
• 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 flavour to this fall soup recipe. You can use any type of onion that you like including white onion, yellow onion or sweet onion.
• 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 healthy curried butternut squash soup:

1. Step 1: Place a large pot or stockpot 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.

2. Step 2: Next add the remaining ingredients to the pot and bring everything to a boil.

3. Step 3: Then turn down the heat to low and allow the ingredients to simmer for about 30 minutes (until they are soft).

4. Step 4: Let the soup cool for a few minutes and then use your immersion blender to blend well, until smooth. Then serve and enjoy!

Top tips:

• You do not need to peel the apples when making this soup. They will get blended so you won't be able to taste them or tell they are there. Plus apple peels are full of vitamins, minerals, antioxidants and fiber so by leaving them on the apples you increase the nutritional profile of this soup.
• This soup makes a large batch so feel free to freeze any extras or cut the recipe in half if you want a smaller amount.
• 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 tastes great as is but you could also top it with crushed crackers, croutons, fresh basil or fresh cilantro. To make it into a complete meal add some protein such as cooked tofu, chicken, turkey or beef. I love pairing this soup with my almond flour biscuits, gluten free cornbread, paleo broccoli salad or turkey and pesto sandwich.