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A bowl of paleo curried butternut squash soup garnished with flowers and fresh parsley.
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5 from 3 votes

Paleo Curried Butternut Squash Soup

This paleo curried butternut squash soup is the perfect fall side dish. Full of flavour you will love how easy it is to make!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish, Snack, Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 305kcal


  • 3 tablespoon 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 tablespoon vanilla extract (omit for Whole30)
  • 2 tablespoon curry spice
  • 1 tablespoon ground cinnamon
  • 2 teaspoon sea salt


  • 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!


  • 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. 
  • Nutritional values are an estimate and will vary depending on the exact ingredients used. 
  • Store any leftover soup in the fridge in an airtight container for up to 7 days.


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