Paleo Curried Butternut Squash Soup

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:

Step one:

First, place a large pot 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:

• 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.
• 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 chicken, turkey or beef. Or pair it with your favorite salad or sandwich.

This squash soup is also perfect to serve for Thanksgiving dinner.

How to store:

Store any leftovers of this 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:

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

Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

Recipe