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creamy paleo curry squash soup

Curried Squash Soup

A creamy, spicy, satisfying soup with the perfect balance of the sweet squash and bold curry flavors.
Course Main Dish, Soups
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 2 T. coconut oil
  • 1 cup chopped onion
  • 1 T. minced garlic
  • 1 1-inch piece ginger, grated on a Microplane
  • 2 T. yellow curry paste (amount may vary widely depending on how spicy yours is)
  • 1 tsp salt
  • 2 lbs. cubed butternut squash may use sweet meat, kabocha, or other sweet squash
  • 2 quarts chicken stock or broth use vegetable stock for vegetarian/vegan
  • 1 1/2 cups coconut cream or heavy cream
  • chopped cilantro, for garnish
  • toasted unsweetened coconut, for garnish
  • roasted salted cashews, for garnish

Instructions

  1. Heat a large dutch oven or pot over medium-high heat and add the coconut oil.
  2. Add the onions and saute about 3 minutes or until starting to soften. Then add the garlic and ginger and saute an additional 2 minutes.
  3. Add the curry paste and stir to coat, sauteeing briefly until fragrant. Add the salt.
  4. Put in the squash and pour the chicken or vegetable stock over allBring to a boil and cook about 15-20 minutes or until the squash pieces are tender, depending on how big you cut your squash.
  5. Use an immersion blender to puree until smooth, or transfer in batches and puree in a blender.
  6. Stir in the coconut cream, heat through, and adjust the seasonings if needed. Serve with cilantro, coconut and cashews as desired. Enjoy!