Coconut Curry Butternut Squash Soup

Serves 5
Prep Time: 20min
Cook Time: 1 hour 10min


1 small or medium sized butternut squash, halved and seeded
2 teaspoons of liquid coconut oil (or coconut oil melted)
1 teaspoon of kosher salt
Pinch of Black pepper
1 teaspoon chopped Rosemary 
½ teaspoon Thyme chopped 
½ cup of diced carrots
½ cup of diced celery
1 teaspoon curry powder
3 cloves of diced garlic
1 shallot diced (or 1 small cooking onion)
2 cups of vegetable broth
1 can coconut milk
1 tablespoon of fresh flat-leaf parsley chopped
Pinch of Saffron/Paprika for garnish


  1. Preheat Oven to 400 and place rack in the middle of the oven
  2. Cut Butternut squash in ½’s and remove seeds. Brush with 1 teaspoon of oil, dust with salt and pepper.
  3. Put butternut squash on a baking pan cut side up and roast until tender (50-55min)
  4. Remove squash from the oven and let cool 5-10min. Use a spoon to scoop the flesh out and set aside.
  5. Heat the remaining 1 teaspoon of oil in a large saucepan set over medium heat. Add the ½ cup of carrots, ½ cup of celery, teaspoon of curry powder, 3 cloves of minced garlic and diced shallot (or ½ cooking onion)
  6. Cook stirring occasionally until the onions are clear and the carrots are tender (approx 5 min)
  7. Add squash, coconut milk and broth to the vegetables and let simmer for 5 min. 
  8. Puree the soup in sections to ensure creamy smooth texture
  9. Serve and garnish with saffron or paprika
  10. Soup can be consumed right away, refrigerated or frozen.

Let me know if you try this recipe and if you have any modifications you love. Thanks for following and stay tuned for more delicious healthy recipes.


Garnish options:
Greek Yogurt Creme Fresh (or Coconut creme fresh)
Dried Coconut Flakes with skin visible – health food section
Cardamom Seeds