Creamy Curry Butternut Squash Soup

This soup is creamy and loaded with pungent, warm spices. It is one of the recipes I shared on my Eat Your Way to Wellness TV show. Watch the whole episode!


  • 6 cups butternut squash, peeled, seeded, and cut into chunks (2 medium squash)
  • 8 cups broth of choice
  • 1 sweet white onion, diced
  • 3 cloves garlic, halved
  • 2 tbsp coconut oil
  • 2 tbsp fresh grated ginger
  • 1-2 tbsp curry powder
  • 1 lime, zest and juice
  • 1 tsp Himalayan pink salt  


  • On low heat, saute onions, garlic, ginger, curry, and salt together in coconut oil until onions are translucent and ginger and garlic are golden brown.
  • Add squash and broth and simmer together until squash is tender enough to stick a fork through. About 25 minutes.
  • Remove from heat.
  • Use an immersion blender to blend together. BE CAREFUL! The soup is hot!
  • Use a ladle to put soup in bowls.
  • Top with a squeeze of lime, a dollop of plain coconut yogurt, and pumpkin seeds.
  • Enjoy!

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