Paleo Butternut Squash Coconut Curry Soup Recipe

Curried butternut squash and apple soup recipe

An excellent soup does wonders for the body and soul. It also tastes terrific, topped with coconut cream and pumpkin seeds for a delicious paleo butternut squash coconut curry soup.

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Prep Time 10

Cook Time 30

Total Time 40

Course Soups and Stews

Cuisine American

Servings

Calories 319 kcal

Equipment

Ingredients

1 tablespoon extra virgin olive oil
3 apple, Granny Smith (Cut into cubes)
1 onion, white finely chopped
3 ½ cups broth, vegetable
½ cup coconut milk
1 cloves garlic, fresh (Minced)
1 Tablespoon curry powder
1 pound butternut squash (Cut into cubes)
1 teaspoon sea salt
1 teaspoon thyme, dried

Optional Toppings:

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Instructions

First, heat oil in a large pot, add onions and garlic, and simmer until golden.
Add curry powder, salt, butternut squash, and apple chunks, and cover with vegetables stock and coconut milk.
Next, allow to simmer for about 30 minutes until butternut squash is soft.
Use an immersion blender or add to your blender in batches to create a smooth, creamy consistency, enjoy!
Add optional toppings of pumpkin and/or flax seeds. This also tastes delicious, topped with coconut cream, for a tasty coconut curry soup.

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 319kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 791mgPotassium: 901mgFiber: 10gSugar: 25gVitamin A: 16204IUVitamin C: 44mgCalcium: 117mgIron: 4mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword butternut squash soup, coconut curry, curry soup, healthy fall soup

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