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Whole30 Curry Butternut Squash Soup (Paleo, Vegan, GAPS, Dairy Free)

This Whole30 Curry Butternut Squash Soup is the perfect fall side dish. Full of flavour you will love how easy it is to make!

Course Side Dish, Snack, Soup
Cuisine American
Keyword curry soup, dairy free squash soup, vegan squash soup
Prep Time 5 minutes
Cook Time 30 minutes
Servings 8


  • 1 kg fresh or frozen squash (I used 4 bags of organic cubed butternut squash)
  • 2 red apples, chopped (I love Pink Lady or Gala apples)
  • 1 cup chopped green onion or one small white onion, chopped
  • 3 cups bone broth or vegetable broth (Kettle and Fire is a great brand of bone broth)
  • 3 cups full fat coconut milk
  • 3 tbsp grass-fed ghee or butter (or substitute coconut oil for vegan)
  • 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


  1. Place a large pot on the stove on medium heat

  2. Add all the ingredients to the pot

  3. Bring to a boil

  4. Turn down the heat and allow the ingredients to simmer for ~30 minutes (until soft)

  5. Let cool for 15-20 minutes and then use your immersion blender to blend well, until smooth

  6. Serve and enjoy!

Recipe Notes

  1. This makes a large batch of soup so feel free to freeze the extras for a later date
  2. If you are vegan use vegetable broth instead of bone broth 
  3. If you are vegan use coconut oil instead of butter