Butternut Squash Coconut Curry Soup

My Creamy Butternut Squash Coconut Curry Soup Recipe! This is one of my favorite ways to enjoy butternut squash and it’s super easy to make. If you like flavor but still want to stay healthy then this is a recipe for you! 

Oh and it’s Vegan, Gluten-free & Low-Carb! Recipe below 👇🏼

Print Recipe

5 from 5 votes

Coconut Curry Butternut Squash Soup

Vegan, Gluten-free & Low-Carb!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course, Side Dish, Soup

Cuisine: American, Indian

Diet: Gluten Free, Kosher, Low Fat, Vegan, Vegetarian

Keyword: coconut, curry, soup, squash

Servings: 6 portions

Calories: 200kcal

Special Equipment

• Blender or Vitamix

Ingredients

• 1 each Butternut squash, peeled & diced  
• 1/2 each Onion Diced
• 4-6 each Garlic cloves Sliced
• 2 T. Coconut oil
• 1 each Coconut milk canned
• 1-2 T. Curry powder 
• To Taste Salt & Pepper
• 3-4 C. Broth of choice 

Instructions

• Heat a pot on the stove on medium-high heat. Melted the oil.  
• Sauté the onions and squash until lightly browned. Season with salt & pepper. 
• Add garlic & cook 3-4 more minutes (be careful not to burn). 
• Add the curry powder in with veggies the the last minute. 
• Next add the liquid, Add the coconut milk and broth. Adjust seasonings to taste. 
• Remove from the heat and let cool until room temp, about 10-15 minutes.
• Add to Vitamix or blender and puree until smooth.
• Enjoy right away by returning the pureed soup to pot and heating on low OR package in containers to enjoy later on! 

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Notes

Variations/Substitutions:

Make it spicy by adding in .25 to 1 tsp. Cayenne pepper

If you don’t have broth you can use water instead. 

Storing:

Lasts 1 week in fridge or 1 month in the freezer. 

Nutrition

Calories: 200kcal