Butternut Squash Coconut Curry Soup

Butternut Squash Coconut Curry Soup is full of warm flavors such as butternut squash, curry powder, coriander, cumin, fresh ginger swirled with coconut milk and a touch of fresh lime juice. A perfect mix of flavor and nutrition.


  • 2 tbsp coconut oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1” fresh ginger, minced
  • 2 tbsp curry powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 4 cups (2 large) butternut squash, peeled and cubed
  • 1 (32oz) chicken or vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 (15oz) can coconut milk
  • 2 fresh limes


  1. Heat coconut olive oil in large pot. Add onion and celery until softened. Stir in garlic and sauté for a few more minutes. Season with fresh ginger, curry powder, coriander and cumin. Stir to combine and cook over low heat for 30 seconds, being careful not to burn the spices.
  2. Stir in butternut squash, season with salt and pepper. Saute for a few minutes. Then, add in chicken broth. Simmer on low for 20 minutes or until all vegetables are cooked.
  3. Puree soup with immersion blender until smooth. Stir in coconut milk and season with additional salt, if necessary. Remove from heat and squeeze fresh a little bit of lime juice over each bowl.

Makes 6-8 servings.