Curried Butternut Squash Soup

This Curried Butternut Squash Soup is not only Gluten Free & Dairy Free, but packed with nutrition and flavor. Vegan and paleo friendly.

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Author Mindy


  • 1 butternut squash (about 3 pounds)
  • 1 onion chopped
  • 3 clove minced
  • 1 quart chicken or veggie broth
  • 1 tbsp ginger peeled & minced
  • 1 tbsp red curry paste
  • 1 can full fat coconut milk
  • 1 small lime juiced
  • 1 tsp sea salt
  • 1/4 tsp pepper


  1. Preheat your oven to 375 degrees.  Trim the stem of the squash off and then slice in half lengthwise.  Scoop out the seeds and pulp with a spoon and place cut side up on a baking sheet.  Drizzle a little coconut oil on the squash and use your hands to coat the flesh evenly.  
  2. Bake at 375 for about 45-50 min (depending on size of squash) or until the flesh is tender enough to easily scoop out.
  3. When the squash is baking, cut your onions, garlic & ginger up.  When the squash has about 10 min. remaining to bake, heat 1 tbsp. coconut oil on med. heat in a large stockpot.  Add the curry paste, ginger, and garlic and stir for a minute or so until fragrant to infuse the oil.  Add the chopped onion and continue stirring until onions are translucent.

  4. When the squash is done, use a spoon to scoop the flesh of the squash into the stockpot. Pour in broth and coconut milk, add the salt and pepper, and give it a good stir. Increase heat to high. When soup begins to boil, cover and reduce heat to low. Simmer 25-30 min. to allow flavors to meld. When soup is done, add in the lime juice.

  5. To puree the soup you can either do it straight in the stockpot with an immersion blender, or use an old school blender. Because this recipe makes quite a bit of soup, if you use a traditional blender, you will probably need to puree it in 2 batches.

Recipe Notes

Make sure you read labels carefully and buy broth that is gluten free if you are gluten sensitive.