Curried Butternut Squash Soup

Happy Fall!!! Get your boots and sweaters out, the weather is a changing.I love this time of year!! Fall is one of my favorite seasons. Yes, even with all the rain in Oregon. Without the rain, we would not have all this lush green beauty surrounding us. The color change is like scenery from another realm. All of the fall colors and the cooling of the temperatures makes for wondrous adventures. I love the cool crisp mornings! And the cherry on top is that it’s soup season. Nothing beats a deeply nourishing heart warming soup on the cool days and nights.  I love bone broth soups!!  I use bone broth in all of my soups because it is delicious and deeply nourishing to the whole body. Bone broth can help keep the immune system healthy and begin to heal the gut lining as well. What are your favorite soups? I am adding my current go to for deliciousness and ease. Let me know what you think.

Curried Butternut Squash Soup:

  • 1 Tbsp Ghee or Coconut oil
  • 2 medium shallots or 1 small onion (thinly diced)
  • 4 cloves garlic, minced
  • 6 cups peeled & chopped butternut squash (I used 1 big butternut squash. I might have made more than 6 cups. More leftovers 🙂)
  • 1 apple peeled, cored & chopped 
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 2-3 tablespoons curry powder (feel free to add more or less depending on your preference)
  • 3-4 cups of organic bone broth (Costco has a 6pc organic bone broth pretty cheap)
  • 1 cup Coconut milk (I love this brand.
  • ¼ tsp of turmeric


  1. Peel, deseed, and dice your squash. (Save and wash seeds if you want to roast and use in the soup. It adds a nice texture and dimension to the soup.)
  2. Heat a large pot or dutch oven over medium-low. With ghee or oil, saute the garlic and onion for 2-3 minutes until fragrant. Add the curry powder, turmeric and a pinch of salt and pepper to help the flavors come out. Let simmer and stirring the spices for 30-60 secs to help bring the flavors out of the spices
  3. Add diced squash, stir, and put the lid on to steam for 3-5 minutes. Stir once or twice to make sure it’s not sticking too much. Add in some broth if needed. 
  4. Pour in the coconut milk and broth. You want the squash to be just covered with liquid. If you like your soup really thick, start with less broth and add more once you puree the soup and see what the thickness is like. 
  5. Bring the soup to a boil, then lower the heat. Cover and cook at a low boil for 10-15 minutes or until the squash easily breaks apart. Stir periodically.
  6. Using an immersion blender, blend the soup until smooth and creamy. You can use a stand blender if yours is able to process hot liquids. You will likely need to blend it in two batches. Alternatively, allow the soup to cool, transfer to a blender, and then reheat on the stovetop.
  7. Once blended, taste and adjust the seasonings. You can add more broth here if the soup is too thick. If you like it thick and have leftovers you may need to add a bit more broth when you reheat the soup as it will get thicker as it sits in the fridge. 
  8. To serve, garnish fresh cilantro, and/or a dollop of your favorite coconut yogurt. Serve warmed naan or bread on the side! If you want texture garnish with either roasted squash seeds or cashews. 

I hope you enjoy this soup as much as I do. Curried soups have become a staple at the Fall/Winter dinner table. I will be sending more recipes as the seasons come along. May your season be full of love and adventure. Oh and may your tummies be full of delicious nourishing foods that warm your hearts and vitalize your souls.