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!
Watch the video:
- 1 large onion, diced
- 1 clove garlic, minced
- 1/4 cup coconut palm sugar
- 1 tablespoon grass-fed butter
- 1 tablespoon ground cumin
- 1 tablespoon curry powder, more to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon black pepper, more to taste
- 2 teaspoons salt, more to taste
- 1/2 cup full-fat coconut milk (additional for garnish)
- 32 ounces Pacific Foods Chicken Bone Broth
- 1 butternut squash, peeled and cubed
- 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
- For dairy-free sub oil of choice
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!