High in Vitamins A + C, this dairy-free, gluten-free butternut squash soup recipe is an easy winter dish, made with nourishing bone broth + delicious curry.
I’m writing this post this morning as I eat my new favorite breakfast: butternut squash soup.
Yeah, it’s a bit weird for breakfast… but traveling has proven to me just how odd Americans are for eating specific foods only at breakfast time–cereal, eggs, pancakes–rather than just eating regular food for breakfast.
So this is my attempt at being a cool Asian gal who eats savory soup for breakfast.
Of course, there’s nothing really Asian about this soup… except for the curry. But let me back up here.
What I want to give you first today before we get to the curry is the base recipe for the best butternut squash soup that is incredibly rich and decadent (without any dairy!), full of veggies (there’s also carrots and sweet potatoes in this squash soup) and bursting with flavor. And, obviously, it’s great for more meals than just breakfast.
In fact, having a big pot of veggie soup on hand at all times is one of the easiest ways to eat healthy (exhibit A: my favorite superfood veggie soup) and incorporate more vegetables into your diet. And this butternut squash soup is currently on my regular rotation, perfect in Winter and easily customizable depending on what kind of mood you’re in:
- Want something super warming? Add cinnamon, nutmeg and ginger.
- Craving Thai food? Add red curry paste.
- In the mood for Indian? Add curry powder and turmeric.
- Want to make it more Italian? Swap in sage, pancetta and maybe garnish with a little truffle oil.
The options are endless, as long as you know the base recipe:
- Saute onions, garlic and red pepper flakes in olive oil.
- Add butternut squash, carrots and sweet potatoes.
- Season with choice of spices, like above.
- Add coconut milk and bone broth. Simmer.
- Blend (this immersion blender is one of my most used kitchen tools). Enjoy!!!
More good news: not only is this soup dairy-free, gluten-free and DELICIOUS, but it’s also incredibly high in Vitamin A, Vitamin C and nourishing minerals from the bone broth. To make it vegan, you could use vegetable broth instead of bone broth, but I think the health benefits of bone broth make it well worth it!
What’s your favorite version of butternut squash soup?
Curried Butternut Squash Soup
- 2 tablespoons organic extra-virgin olive oil
- 1 medium yellow onion , diced
- 2 cloves garlic , minced
- 1 teaspoon organic red pepper flakes
- 1/2 teaspoon organic ground ginger
- 1/2 teaspoon organic ground cinnamon
- 1 teaspoon organic ground curry powder
- 1 teaspoon organic ground turmeric
- 7 organic carrots , peeled and diced
- 2 (16-ounce) bags frozen butternut squash
- 2 large sweet potatoes , peeled and diced
- 1 (13.5-ounce) can organic, unsweetened coconut milk
- 1 1/2 cups bone broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- In a large dutch oven, saute onion in olive oil until soft, about 4 minutes. Add garlic and cook until aromatic, about 1 minute. Add red pepper flakes, ginger, cinnamon and curry powder, toss to combine and cook until fragrant, about 1 minute.
Add carrots, squash and sweet potatoes, tossing to combine. Cook until softened, about 5 minutes.
- Pour coconut milk and chicken broth over veggies and stir to combine. Season with salt and pepper. Cover pot and reduce heat to medium-low; cook for 25 minutes.
- Uncover and blend soup using an immersion blender. If you don't have one, you can blend the soup in batches in a traditional blender. Serve and enjoy!