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

Total Time 35 minutes

Servings 8 servings

Calories 305 kcal

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

Place a large pot on the stove on medium heat
Add all the ingredients to the pot
Bring to a boil
Turn down the heat and allow the ingredients to simmer for ~30 minutes (until soft)
Let cool for 15-20 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 instead of bone broth
If you are vegan use coconut oil instead of butter

Nutrition Facts

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

Amount Per Serving

Calories 305 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 11mg4%

Sodium 987mg43%

Potassium 741mg21%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 9g10%

Protein 4g8%

Vitamin A 13773IU275%

Vitamin C 32mg39%

Calcium 106mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.