5 Ingredient Curried Butternut Squash Soup

The days between Halloween and New Year’s tend to pass by in a flurry of activities. So on those rare nights at home, why not make an easy, warming soup that will nourish your body and delight your taste buds?

This soup requires very little hands on time. The squash may even be roasted the day before for speedier dinner preparation. The coconut oil used to roast the squash is an ideal high heat oil that’s been shown to improve cholesterol levels and help your body burn more fat. But it’s best quality by far? The taste! Try a piece of roasted squash right out of the oven and you’ll know just what I mean.

It’s helpful to have a kitchen scale to weigh your squash, but back before I had one, I used to weigh myself on my bathroom scale and then pick up the squash to see how much the total went up. Pretty strange, but it worked!

Regardless of whether you weigh your squash on a kitchen scale or a bathroom scale, if yours is bigger or smaller than 2 pounds, simply adjust the size of the onion and the amount of broth and curry powder you use. If you have a very big squash, you might want to freeze some soup for another week. You will thank yourself later that you did!

5 Ingredient Curried Butternut Squash Soup Makes 6 cups

2 lb. butternut squash 1 TB coconut oil, divided 1 medium red onion ½ tsp curry powder (or more, to taste) 3 cups vegetable broth salt and pepper 1 Granny Smith apple, peeled and cut into small dice (optional)

Preheat the oven to 425 degrees. Peel and cut the squash into 2” chunks. Mix by hand with 2 teaspoons coconut oil until the cubes are somewhat evenly covered. Bake for 40 minutes.

While the squash is baking, sauté the onion in the remaining teaspoon coconut oil. Add the curry powder, ½ tsp salt and the vegetable broth and heat through. When the squash is soft and beginning to brown, add it to the pot and puree with an immersion blender.

If you don’t have an immersion blender, puree the squash and broth in a regular blender in batches, filling it no more than two-thirds full each time. Take care when removing the lid.

Garnish with peeled and diced apple, if desired, and freshly cracked black pepper.

#soup #CSA #foracrowd #makeahead #lunch #Squash #easypeasy

Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).


I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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