Curried Whole30 Paleo Butternut Squash Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 People
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Calories
281 kcal
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Course
Main Course
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Cuisine
American
Curried Whole30 Paleo Butternut Squash Soup
Description
Curried Whole30 Paleo Butternut Squash Soup uses peeled, deseeded butternut squash roasted with coconut oil until fork-tender. The roasting process caramelizes the natural sugars, enhancing the soup's base flavor. Onions and garlic are sautéed to softness in additional coconut oil before adding broth, salt, and curry powder. The roasted squash is simmered in this broth to blend flavors and soften further.
After simmering, the mixture is puréed completely until smooth, then coconut milk is stirred in to create a creamy texture without dairy. The addition of cilantro brings a fresh herbal note to garnish the warm, spiced soup. The curry powder lends mild heat and aromatic complexity balanced by the naturally sweet squash and mellow coconut milk. The soup is warm and velvety, perfect for a comforting meal.
This soup can be served at lunch or dinner and fits specific dietary preferences like Whole30 and paleo. It is naturally gluten-free and dairy-free.
Ingredients
- 1 butternut squash 2 to 2 1/2 lbs) peeled and deseeded, medium
- 3 tablespoons coconut oil melted, divided
- 2 cups white onion roughly chopped
- 1 1/2 tablespoons garlic minced
- 4 cups chicken broth or vegetable broth for meat-free, low-sodium
- 1 teaspoon salt
- 2 1/2 teaspoons curry powder
- 3/4 cup coconut milk
- cilantro for garnish
Instructions
- Preheat oven to 400℉.
- Chop squash into 2-inch chunks and toss with 2 tablespoons melted coconut oil. Spread squash evenly on a baking sheet and bake for 30 to 35 minutes, or until fork-tender.
- While the squash roasts, heat a large pan over medium heat. Add the remaining 1 tablespoon of melted coconut oil, then sauté onion and garlic until softened, about 3 minutes.
- Add the chicken broth, as well as salt, curry powder, and the roasted squash. Lower heat to medium-low and simmer until squash begins to break down, about 10 minutes.
- Use a large spoon to break down the squash further and mix until it is well combined.
- Transfer the soup in batches to a blender (or you can use an immersion blender) and purée until smooth. Pour the soup back into the pot and stir in coconut milk and cilantro. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 695mg | 29% |
| Potassium | 1011mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 19945IU | 399% |
| Vitamin C | 46mg | 51% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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