Paleo Butternut Squash Soup with Curry

Recipe by Taylor from Food Faith Fitness

This spicy Curried Paleo Butternut Squash Soup is so creamy you’ll never believe it’s healthy, whole30 compliant, vegan and gluten and dairy free!


  • 1 Medium butternut squash peeled and seeded, (2- 2.5lbs)
  • 3 Tbsps Coconut oil, melted
  • 2 Cups White onion, roughly chopped
  • 1.5 Tbsps Garlic, diced
  • 4 Cups Sodium-reduced chicken broth (or veggie for vegan version)
  • 1 tsp Salt
  • 2.5 Tsps Yellow curry powder
  • 3/4 Cup Light coconut milk
  • Cilantro for garnish


  • Preheat oven to 400 degrees F.
  • Chop the squash into 2 inch chunks and toss with 2 Tbsps. of melted coconut oil.
  • Spread the squash evenly on a baking sheet, and bake for 30-35 minutes, until fork tender.
  • While the squash roasts, roughly chop the onion and garlic and heat the remaining 1 Tbsps. of melted coconut oil in a large pan over medium heat.
  • Sautee the onion and garlic until they are soft, about 3 minutes.
  • Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
  • Using a large spoon, break down the squash and mix until it is well combined.
  • In batches, transfer the soup to a blender (or you could use an immersion blender) and puree until smooth.
  • Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
  • Garnish with cilantro and devour!


Calories: 253.3kcal | Carbohydrates: 32g | Protein: 6.5g | Fat: 13.4g | Saturated Fat: 11.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Sodium: 1167.5mg | Potassium: 761.9mg| Fiber: 8g | Sugar: 8g | Vitamin A: 15680IU | Vitamin C: 55.2mg | Calcium: 128mg | Iron: 2.3mg
Recipe by Taylor from Food Faith Fitness