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Whole30 Curried Butternut Squash Soup | Taste and Tipple

Whole30 Curried Butternut Squash Soup

Course Soup
Cuisine Indian
Keyword Butternut Squash Soup, Curry, Whole30
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Yvonne Langen


  • 1 tbsp coconut or avocado oil
  • 2 medium shallots diced
  • 2 cloves garlic minced
  • 6 cups peeled & chopped butternut squash 1 small butternut
  • 1 pinch each sea salt + black pepper
  • 1 1/2 tbsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp ground cinnamon
  • 1 14 oz can coconut cream, substitute full fat coconut milk if you can't find coconut cream
  • 2 cups vegetable broth
  • 1-2 tsp Whole30 compliant hot sauce, to taste

TOPPINGS (optional)

  • pumpkin seeds
  • hot sauce
  • chopped cilantro leaves
  • coconut cream


  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash and season with salt, pepper, curry powder, ginger, cumin, coriander and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

  4. Add coconut milk, vegetable broth and hot sauce (optional - for heat).

  5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.

  7. Taste and adjust seasonings, adding more spices or salt as needed.

  8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Recipe Notes

Recipe adapted from: Minimalist Baker. "Curried Butternut Squash Soup." Minimalist Baker. October 2019.