Butternut Squash Curry Soup

This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!


It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor. 



I love using Pacific Foods Chicken Bone Broth in this soup, but you can use any of their broths and stocks for this recipe! Chicken, turkey, or veggie stock, or some bone broth!


Butternut Squash Curry Soup



  • Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
  • Add in onion and cook until slightly brown
  • Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
  • Add in butternut squash and cook down for 5 minutes, stirring often
  • Add coconut milk, chicken stock, and bring to a boil
  • Once at a boil, turn down heat and let simmer for 20 minutes
  • In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
  • Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
  • Taste soup and adjust seasoning accordingly
  • Garnish with salt, pepper, and additional coconut milk
  • Recipe Notes

  • For dairy-free sub oil of choice
  • ButternutSquashCurrySoup1


    Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!


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