Curried Butternut Squash Soup

Now I love a tradition butternut squash soup with apple and sage and all of that scrumptiousness. But sometimes I want something a little difference and this curried take on a classic really hits the spot. This recipe utilizes curry powder, garam marsala and ginger to really elevate the humble squash and takes it to the next level with the addition of creamy coconut milk and a squeeze of lime.

This recipe is naturally Whole30 and Paleo compliant and can be made Vegan by subbing the chicken broth with vegetable broth. It’s also a great option for those following the 2BMindset Program. With its warm spices and luscious texture this soup is the perfect, guilt-free comfort food for a chilly day.

Curried Butternut Squash Soup

A twist on the classic recipe, this recipe uses curry powder, garam masala and ginger to elevate the humble butternut squash into something truly unique and delectable.
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Main Course, Soup
Cuisine American, Indian
Servings 8 servings

Ingredients
  

  • 1 medium butternut squash, peeled and roughly cubed about 3-4 cups
  • 2-3 medium carrots, peeled and roughly chopped
  • 2-3 stalks celery, roughly chopped
  • 1 medium onion, roughly chopped
  • 2-3 cloves garlic, peeled
  • 1 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp Garam Masala
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 5-6 cups vegetable or chicken broth
  • 1/2 cup coconut milk full fat recommended
  • 1 lime
  • salt and pepper to taste
  • chopped cilantro for serving

Instructions
 

  • Heat 1 tbsp of olive oil in a Dutch oven or pot with a lid over medium to medium-high heat.
  • Add in butternut squash, carrots, celery and onion and sautee for around 5 minutes.
  • Add in garlic, spices and salt and cook for anoth 3-5 minutes until onions are soft and garlic and spices are fragrant.
  • Stream in broth, scraping up any delicious brown bits on the bottom of the pot.
  • Bring to a boil. Then turn heat down to low and cover and simmer for around 15 minutes until vegetables are soft.
  • Turn off the heat and remove the pot from the stove. Use an immersion blender to blend until smooth.
    *Note* If you don't have an immersion blender you can very carefully pour the mixture into a stand blender and blend until smooth.
  • Add in 1/2 cup of coconut milk and the juice of 1 lime. Stir to combine.
  • Taste the soup and add additional salt & pepper to your preference. Serve with a drizzle of coconut milk and chopped cilantro. Enjoy!
Keyword 2BMindset, 30 minute meal, Paleo, Vegan, Vegetarian, Whole30

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