Coconut Curry Butternut Squash Soup
This velvety butternut squash soup gets its rich body from full-fat coconut milk and a warming blend of curry spices that create layers of complex flavor. It is a deeply nourishing and completely Whole30 compliant meal that comes together in under an hour.
A creamy dairy-free butternut squash soup made with coconut milk and warming curry spices for a cozy Whole30 meal.
Nutrition per serving
Ingredients
Produce
Fat
Liquid
Seasoning
Instructions
Saute the Aromatics
Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until the onion is softened and translucent. Add the red curry paste and stir continuously for 1 minute to bloom the spices and develop their full flavor.
Add Squash and Liquid
Add the cubed butternut squash to the pot and stir to coat it in the curry and onion mixture. Pour in the chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 to 25 minutes until the squash is completely fork-tender.
Blend Until Smooth
Remove the pot from the heat and allow it to cool slightly for a few minutes. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a countertop blender, filling it no more than halfway each time to avoid burns.
Add Coconut Milk and Finish
Return the blended soup to low heat and stir in the full-fat coconut milk until fully incorporated. Taste the soup and adjust seasoning with sea salt and additional curry paste if desired. Serve hot with a drizzle of coconut cream on top and fresh cilantro if desired.
Substitutions
Common mistakes
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