Butternut Squash Soup

March 22, 2019
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  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2-3 teaspoons mild gluten-free curry powder
  • 4 cups diced butternut squash
  • 4 to 6 cups light vegetable broth (or fresh water)
  • Sea salt and fresh ground pepper, to taste
  • 1 tablespoon pure maple syrup or raw agave nectar, to taste
  • ½ to 1 cup coconut milk


  • Heat the coconut oil in a soup pot, over medium heat. Add the onion, celery and curry powder; stir and cook until the onion softens.
  • Add the squash and broth. Cover the pot and bring to a simmer.Simmer until the squash is very soft and fork tender- maybe 30 minutes.
  • Add a bit more water if you need to keep the squash from sticking to the pot.
  • Puree the soup with an immersion blender till smooth.
  • Stir in the maple syrup and coconut milk.
  • Season with sea salt and pepper, to taste.
  • Warm through gently and serve.

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