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    Home » Recipes » Paleo Soup Recipes

    Butternut Squash Curry Soup

    Last Modified: Apr 22, 2024 by chantal · This post may contain affiliate links · Leave a Comment

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    Gather your ingredients, your pots and pans, and your favorite apron. It's time to prepare not just a meal, but a memory. This Butternut Squash Curry Soup is going to be your new go-to, celebrating the idea that this might just be the stuff of food legends.

    Butternut squash curry soup in a glass bowl on a wood table
    Jump to:
    • Butternut Squash Curry Soup
    • Ingredients
    • How to Make Butternut Squash Curry Soup
    • More Soup Recipes
    • 📖 Recipe

    Butternut Squash Curry Soup

    If there's one vegetable that's emblematic of the changing seasons, it's the butternut squash. Resplendent in its colorful, bulbous form, the butternut squash, with its sweet, nutty flavor, has long been beloved by chefs and home cooks alike. Combined with the aromatic excellence of curry and you've got a literal recipe for deliciousness in a bowl.

    The right accompaniment can elevate a soup from starter to star dish. A warm, crusty Keto Bread for dipping, a fragrant Cauliflower Rice to sop up the flavors, or a fresh Raw Kale Salad to balance the richness, the choice is yours.

    Ingredients

    Serves: 6 Prep Time: 20 minutes Cook Time: 1 hour 47 minutes

    • 2 tablespoon coconut oil
    • 2 ½ medium butternut squashes, cut in half lengthwise and seeded
    • 2 large onions, chopped
    • 1 red pepper, seeded and chopped
    • 1 Jalapeno pepper, seeded and chopped
    • 4 garlic cloves, minced
    • 2 inches fresh ginger, peeled and minced
    • 1 tablespoon red curry paste
    • 2 teaspoon Garam Masala or curry powder
    • 1 can (14 oz.) coconut milk
    • 2 cups chicken stock
    • Sea salt and freshly ground black pepper to taste
    • A handful of chopped cilantro for garnishing

    How to Make Butternut Squash Curry Soup

    Preheat your oven to 375 F.

    Season the interior of each butternut squash half with salt and pepper and place them, cut side down on a baking sheet.

    Bake the butternut squash for about 1 hour, until the skin can be pierced easily with a fork.

    Meanwhile, heat a pot over a medium heat and cook the onions, garlic and ginger with the coconut oil until the onions are translucent, about 7 minutes.

    Add the red pepper, Jalapeno pepper, season to taste with salt and pepper and cook for another 10 minutes, stirring frequently.

    Add the stock, coconut milk, red curry paste, Garam Masala and combine everything together well. Remove from the heat until the butternut squash is ready.

    When cooked, remove the butternut squash from the oven a let cool a bit before removing the skin and cutting the squash in cubes.

    Place the pot with the soup back on the heat and add the butternut squash cubes.

    Season the soup again, bring to a simmer and let simmer for 30 minutes.

    Puree the soup in a blender, operating by batch and serve, sprinkled with fresh cilantro.

    More Soup Recipes

    If you love soup as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.

    • Cream of Mushroom Soup Recipe
    • Paleo Chicken Pot Pie Soup Recipe
    • Zucchini Soup with Sweet Potato Scoops Recipe
    • Sausage And Spinach Soup Recipe
    • Slow Cooker Paleo Bison Stew Recipe

    📖 Recipe

    glass cup of Butternut squash curry soup on a wood table

    Butternut Squash Curry Soup

    A bowl of Butternut Squash Curry Soup is more than just a meal; it's a harmonious blend of tradition, flavor, and nutrition.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 47 minutes mins
    Course Soup
    Cuisine Mexican
    Servings 6 people
    Calories 370 kcal

    Ingredients
      

    • 2 tablespoon coconut oil
    • 2 ½ medium butternut squashes cut in half lengthwise and seeded
    • 2 large onions chopped
    • 1 red pepper seeded and chopped
    • 1 Jalapeno pepper seeded and chopped
    • 4 garlic cloves minced
    • 2 inches fresh ginger peeled and minced
    • 1 tablespoon red curry paste
    • 2 teaspoon Garam Masala or curry powder
    • 1 can 14 oz. coconut milk
    • 2 cups chicken stock
    • Sea salt and freshly ground black pepper to taste
    • A handful of chopped cilantro for garnishing

    Instructions
     

    • Preheat your oven to 375 F.
    • Season the interior of each butternut squash half with salt and pepper and place them, cut side down on a baking sheet.
      2 ½ medium butternut squashes, Sea salt and freshly ground black pepper to taste
    • Bake the butternut squash for about 1 hour, until the skin can be pierced easily with a fork.
    • Meanwhile, heat a pot over a medium heat and cook the onions, garlic and ginger with the coconut oil until the onions are translucent, about 7 minutes.
      2 tablespoon coconut oil, 2 large onions, 4 garlic cloves, 2 inches fresh ginger
    • Add the red pepper, Jalapeno pepper, season to taste with salt and pepper and cook for another 10 minutes, stirring frequently.
      1 red pepper, 1 Jalapeno pepper, Sea salt and freshly ground black pepper to taste
    • Add the stock, coconut milk, red curry paste, Garam Masala and combine everything together well. Remove from the heat until the butternut squash is ready.
      1 tablespoon red curry paste, 1 can, 2 cups chicken stock, 2 teaspoon Garam Masala or curry powder
    • When cooked, remove the butternut squash from the oven a let cool a bit before removing the skin and cutting the squash in cubes.
    • Place the pot with the soup back on the heat and add the butternut squash cubes.
    • Season the soup again, bring to a simmer and let simmer for 30 minutes.
    • Puree the soup in a blender, operating by batch and serve, sprinkled with fresh cilantro.
      A handful of chopped cilantro for garnishing

    Nutrition

    Calories: 370kcalCarbohydrates: 48gProtein: 7gFat: 20gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 139mgPotassium: 1448mgFiber: 8gSugar: 11gVitamin A: 34262IUVitamin C: 98mgCalcium: 182mgIron: 5mg
    Keyword butternut squash, curry, soup
    Tried this recipe?Let us know how it was!

    More Paleo Soup Recipes

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      Asparagus, Spinach and Avocado Soup
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      Cock-a-Leekie Soup

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