RECIPE: Curried Butternut Squash Soup


October just felt like the right time to share a bright orange, seasonal soup, doesn't it? I love the contrast of sweet and just a little bit of spice, in this simple. family-friendly recipe- and I think you will, too!



Curried Butternut Squash Soup

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1 tbsp coconut oil

1 small sweet onion

2 cloves garlic

1 tsp minced ginger

2 small carrots, peeled + chopped

2 stalks celery, chopped

1 butternut squash, peeled, seeded and chopped (about 3-4 cups)

1 tbsp curry powder

1 tsp cumin

1/2 tsp sea salt

pinch cardamom

2 cups chicken or vegetable broth

1/2-1 cup full-fat coconut milk

toasted almonds, to top


1. In a heavy-bottomed soup pot, heat coconut oil to medium.


2. Add onion, garlic and ginger and cook until translucent.


3. Add spices and salt and stir to toast for 10-15 seconds.


4. Add carrots, celery and butternut squash snd stir to combine.


5. Cover with chicken broth then cover and bring to a boil. Reduce heat, and let simmer 20-30 minutes until all ingredients are soft.


6. Let cool slightly before transferring to high-speed blender or food processor.


7. Blend until mixture is thick and creamy. Slowly blend in coconut milk, starting with 1/2 cup, until desired consistency is reached. Season to taste and serve with toasted almonds.



© 2019 by Kristin Dovbniak for The Supermama Society

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