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5 from 5 votes

Coconut Curry Butternut Squash Soup

Vegan, Gluten-free & Low-Carb!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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! 

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.