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Paleo Butternut Squash Soup with Curry
This spicy Curried Paleo Butternut Squash Soup is so creamy you'll never believe it's healthy, whole30 compliant, vegan and gluten and dairy free!
Course
Main Course
Cuisine
Thai
Prep Time
46
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
1
hour
hour
Servings
4
People
Calories
253.3
kcal
Author
FoodFaithFitness
Ingredients
1
Medium butternut squash
peeled and seeded, (2- 2.5lbs)
3
Tbsps
Coconut oil,
melted
2
Cups
White onion,
roughly chopped
1.5
Tbsps
Garlic,
diced
4
Cups
Sodium-reduced chicken broth
(or veggie for vegan version)
1
tsp
Salt
2.5
Tsps
Yellow curry powder
3/4
Cup
Light coconut milk
Cilantro
for garnish
Instructions
Preheat oven to 400 degrees F.
Chop the squash into 2 inch chunks and toss with 2 Tbsps. of melted coconut oil.
Spread the squash evenly on a
baking sheet
, and bake for 30-35 minutes, until fork tender.
While the squash roasts, roughly chop the onion and garlic and heat the remaining 1 Tbsps. of melted coconut oil in a
large pan
over medium heat.
Sautee the onion and garlic until they are soft, about 3 minutes.
Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
Using a large spoon, break down the squash and mix until it is well combined.
In batches, transfer the soup to a
blender
(or you could use an immersion blender) and puree until smooth.
Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
Garnish with cilantro and devour!
Nutrition
Calories:
253.3
kcal
|
Carbohydrates:
32
g
|
Protein:
6.5
g
|
Fat:
13.4
g
|
Saturated Fat:
11.1
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.6
g
|
Sodium:
1167.5
mg
|
Potassium:
761.9
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
15680
IU
|
Vitamin C:
55.2
mg
|
Calcium:
128
mg
|
Iron:
2.3
mg