Butternut Squash Coconut Curry Soup

butternut soup
Recipe and photo courtesy of Leaves of Life


  • 2 medium or 1 large butternut squash
  • 2-4 cups chicken broth (depending on desired thickness)
  • 1 14 ounce can coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp curry paste
  • 2 tbsp diced ginger root
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 lime, juiced
  • 1/4 cup cashew nut butter (optional)
  • Salt to taste


  1. Cut butternut squash in half and scoop out seeds.  Lay cut side down on baking tray and place in oven at 350 for 40 minutes, until tender when pierced with a knife.
  2. Place coconut oil, onion, ginger and garlic in skillet and cook over medium heat until onion is translucent.
  3. Scoop butternut squash out of skin into food processor or high speed blender.
  4. Add remaining ingredients and puree until smooth.
  5. Taste and salt as desired.
  6. Warm before serving.


I’m not super crazy about acorn squash, and my garden burped out a pile of them this year, so I added 2 of them each time I made this soup.  They hid well.  -Patty

Leave a Reply

Your email address will not be published. Required fields are marked *