Curry Butternut Squash Soup
Recipe type: Appetiser
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 8
A butternut squash soup so creamy and delicious, you won't believe it's healthy.
  • 1 tablespoon of olive oil
  • 2- 2½ lbs of butternut squash, peeled, seeded, and chopped into cubes
  • 1 medium to large yellow onion, chopped (about 2 cups)
  • 4-5 garlic cloves (you know my theory on this, the more the better), minced
  • 5- 6 cups of low sodium chicken or vegetable broth
  • 1 tablespoon and 2 teaspoons of curry powder
  • ½ teaspoon of salt
  • Accompaniment (optional):
  • drizzle of honey
  • nonfat Greek yogurt (omit if Paleo)
  1. Heat oil over medium heat in a 6 quart stock pot/ saucepan.
  2. Add onions and garlic and saute until soft and onions become translucent (about 6-7 minutes)
  3. Add the butternut squash, broth, curry powder, salt and bring to a boil
  4. Reduce heat, cover and simmer until squash is tender (about 15 minutes)
  5. Remove from heat and puree with immersion blender OR in batches in a blender until smooth
  6. Serve with a dollop of nonfat Greek yogurt and drizzle of honey and viola!
Recipe by Our Full Plate at