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!
Servings: 8 servings
- 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