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+ servings
5 from 3 votes
Creamy Coconut Curry Butternut Squash Soup in a white bowl
Creamy Coconut Curry Butternut Squash Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

This recipe for coconut curry butternut squash soup combines coconut milk, bone broth, and warming spices to make the coziest winter soup.

Course: Soup
Cuisine: Indian
Diet: VeganDiet, VegetarianDiet
Keyword: curry, soup, whole 30
Servings: 6 servings
Calories: 316 kcal
Author: Kate Kordsmeier
  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!