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5 from 3 votes
Curried Butternut Squash Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
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.
Course: Soup
Cuisine: Indian
Keyword: butternut squash soup, curry, dairy free soup, whole 30, with coconut milk
Servings: 6 servings
Calories: 316 kcal
Author: Kate Kordsmeier | rootandrevel.com
  1. 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.
  2. Add carrots, squash and sweet potatoes, tossing to combine. Cook until softened, about 5 minutes.

  3. 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.
  4. 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!