Butternut Squash Curry Soup

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

Curry Butternut Squash SoupCurry Butternut Squash Soup

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.

Soup Ingredients

  • Butternut Squash
  • Onion
  • Garlic
  • Coconut Sugar
  • Butter or Oil
  • Cumin
  • Curry Powder
  • Turmeric
  • Cinnamon
  • Salt and Pepper
  • Coconut Milk
  • Chicken Bone Broth

ButternutSquashCurrySoup3

 

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5.0 rating
2 reviews

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!


Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours
Recipe Type: Dinner
Cuisine Gluten Free
Difficulty: Easy
Author: Lexi
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Ingredients

Directions

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

Recipe Notes

  • For dairy-free sub oil of choice

  • Nutrition

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    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!

    9 comments
    December 1, 2015

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    9 responses to “Butternut Squash Curry Soup”

    1. Amanda says:

      This recipe looks great, but am I missing the steps related to the butternut squash? Does it get added in step four to simmer?

    2. Angie says:

      Lol…Grass fed butter is a dairy product ! Also, personally, I have found it’s best not to boil coconut milk.

    3. Melissa says:

      Is there actual curry in this recipe? I’m wondering if I overlooked it. Thanks.

    4. Holly says:

      What would be a good side to go with this soup? Just want to make sure I”m full. : )

    5. Pearly K. says:

      I made this today and it’s absolutely amazing! So delicious! I did my own twist/substitutions and used coconut oil instead of butter, added red chili flakes because we love spicy and topped the soup with some roasted pumpkin seeds along with the coconut milk. Definitely a new favorite that will be a regular these cold winter months.

    6. Karen Finkelstein says:

      I finally made this today and WOW!!!! I am a soup lover but have never been a big fan of curry or turmeric but this soup has made me a believer. I made it exactly as directed and It was so good I was licking the spatula to get every last drop from the pot. This soup is very filling, full of flavor and the taste is beyond delicious.

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