This Whole30 Curry 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. So healthy it’s gluten free, paleo and vegan!Â
Are you guys ready for the perfect Whole30 Curry Butternut Squash Soup recipe? I hope so! This has become my new favourite easy paleo curry squash soup. It is seriously so addicting! I have been craving warm comfort foods lately and this soup is the perfect solution.
Why this Whole30 Curry Butternut Squash Soup is so good:Â
- It has the most incredible flavour!
- It is so easy and simple to make!
- It’s naturally dairy free, gluten free, vegan and paleo
- It’s made with coconut milk and apples, giving it a unique sweet flavour
- It makes great leftovers and freezes really well
How to make this Whole30 Curry Butternut Squash Soup:
- Place a large pot on the stove on medium heat
- Add all the ingredients to the pot and bring them to a boil
- Turn down the heat and allow the ingredients to simmer for ~30 minutes (until soft)
- Let the soup cool for 15-20 minutes and then use your metal immersion blender to blend well, until smooth
- Serve and enjoy!
Tips for this Whole30 Curry Butternut Squash Soup:
- If you are vegan use vegetable broth and coconut oil to make this soup
- This soup makes a large batch so feel free to freeze the extra
- Make this soup a complete meal by adding some cooked chicken or beef
- Top this soup with seeds, nuts or cilantro
Other soup recipes you will love:Â
- Vegan Butternut Squash SoupÂ
- Vegan Cauliflower Soup
- Easy Butternut Squash Soup
- Spiced Carrot and Parsnip SoupÂ
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Whole30 Curry Butternut Squash Soup
This Whole30 Curry Butternut Squash Soup is the perfect fall side dish. Full of flavour you will love how easy it is to make!
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Servings: 8 servings
Calories: 305kcal
Ingredients
- 3 tbsp 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 tbsp vanilla extract (omit for Whole30)
- 2 tbsp curry spice (I use the Curry Spice from Primal Palate Spices which is Whole30 approved)
- 1 tbsp ground cinnamon
- 2 tsp 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.
- 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.Â
- Nutritional values are an estimate and will vary depending on the exact ingredients used.Â
- Store any leftover soup in the fridge in an airtight container for up to 7 days.
Nutrition
Calories: 305kcal | Carbohydrates: 27g | Protein: 4g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 987mg | Potassium: 741mg | Fiber: 5g | Sugar: 9g | Vitamin A: 13773IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 4mg
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I love butternut squash soup, but haven’t tried a curry version before! Yum!