Coconut Curry Squash Soup

This creamy and spicy soup is absolutely perfect for a chilly winter or spring day. It fills you up and warms you up without weighing you down. So delicious AND so easy to make! Great for day-to-day meals or a holiday party.

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  • Olive oil
  • 1 large butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups), OR 3 cups pre-cut squash
  • 1 medium yellow onion, chopped
  • 1 can full-fat coconut milk
  • 4 garlic cloves, chopped
  • 2 tbspn of yellow curry powder
  • 1 tbspn of turmeric
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • 4 cups vegetable broth


  1. Sautee onions, garlic, olive oil in pan until soft
  2. Add butternut squash and cook on medium-high heat for about 15 minutes until soft
  3. Remove and cool butternut squash and blend with an immersion blender or mix with baking mixer.
  4. Pour mixture into a large pot with vegetable broth and spices and bring to a boil with high heat.
  5. Reduce to simmer, and slowly add coconut milk



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