Curried Butternut Squash Soup

Butternut squash soup is such a versatile dish to really explore with different spices and flavors. Change things up with this velvety, curried version. This soup is even better the next day - if there's any left over!

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

  • 2 Tbsp for roasting squash, 2 tbsp for the soup2 Tbsp for roasting squash, 2 tbsp for the soup
  • 2-3 lbs2-3 lbs
  • 1 whole 1 whole Onion, chopped
  • 4 clove 4 clove Garlic, chopped
  • 1 cup 1 cup Coconut Milk
  • or vegetable stock for a vegan optionor vegetable stock for a vegan option
  • 2 tsp 2 tsp Curry Powder
  • .75 tsp .75 tsp ground Ginger
  • 1 Tbsp 1 Tbsp Lime Juice, freshly squeezed
  • to tasteto taste

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 400.
  2. Peel & cube the squash. Coat with 2 Tablespoons of oil & season with salt. Place on a parchment covered baking sheet & roast for 45 minutes, turning the squash at least once during roasting, so they'll be well caramelized.
  3. Once finished, remove squash from the oven & set aside.
  4. In a cast iron pot, add 2 Tablespoons of olive oil & sauté the onions. Once they are soft, add in the garlic & sauté until fragrant.
  5. Add the roasted squash, coconut milk & stock. With an immersion blender, blend until smooth.
  6. Add in the curry powder, ginger, lime juice & season with salt to taste.
  7. Serve in bowls & top with lime zest, a drizzle of coconut milk & cilantro leaves.

Notes

Optional: Top with lime zest or cilantro

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:1 hour and 10 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:1083
    Fat:107 g
    Carbohydrates:30 g
    Protein:4 g
    Calculated per serving.

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