The weather has turned cold here in Oklahoma, so  it’s time to start thinking about soup. As winter squash are abundant right now, I decided to make a batch of this Butternut Squash with Coconut Milk, which I’ve been making for years and don’t even look at a recipe any more–it’s pretty hard to mess up.

This recipe is gluten free, dairy free and Paleo friendly since there’s no flour or cream in it The coconut milk makes it smooth and creamy, and the ginger and curry powder give it a spicy kick. I don’t always add the apple, and you don’t have to–it adds a bit of extra sweetness.


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Butternut Squash Soup with Coconut Milk
  1. Preheat the oven to 350°. Cut squash in half and place flesh side down on a shallow baking dish. Roast the squash for about 45-60 minutes, or until tender. Let cool slightly, scoop out pulp, and discard seeds.
  2. Meanwhile, in a large soup pot, melt the olive oil. Add the onion, ginger and curry powder and cook over moderate heat until lightly browned (about 5 -8 minutes).
  3. Add the cooked squash, chopped apple, and broth or water. Cover and simmer over low heat for 15 minutes.
  4. Puree small batches of the squash mixture in a blender or food processor (careful as it’s hot) until smooth.
  5. Return the squash mixture to the pot and add the coconut milk. Simmer gently over low heat for 5-10 minutes, until heated through. Season with salt.
  6. Ladle the soup into bowls. Garnish with cilantro leaves, pumpkin seeds, or other garnishes of your choice.
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