Butternut Squash Curry Soup

Total Time 0:00 Serves 4



  • 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
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