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+ servings
5 from 5 votes
Healthy Curried Butternut Squash Soup
Healthy Curried Butternut Squash Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A healthy curried butternut squash soup recipe that's quick and easy to make, warm and soothing, and a perfect fall (or anytime) soup.

Course: Dinner, Lunch
Cuisine: Indian
Keyword: soup, vegetables
Servings: 4
Calories: 176 kcal
Author: Kiran
  • 1 tbsp ghee or coconut oil
  • 1/2 cup onions, diced
  • 1 tbsp fresh ginger, grated
  • 4 cups peeled and cubed butternut squash (I used 3 bags of the precut butternut squash from Trader Joe's)
  • 1 tbsp curry powder
  • 1/2 - 1 tsp salt
  • 3 cups Pacific Foods Bone Broth
  • 1/2 cup canned pumpkin
  • 1/2 cup full fat coconut milk (from the can)
  1. In a large soup pot, heat ghee or coconut oil over medium heat for 1 minute. Add onions and saute, stirring occasionally, for 3-4 minutes. Add ginger, squash, curry powder and salt and saute for 1 more minute. Add broth and pumpkin and increase heat to high. Once mixture starts to boil, reduce heat to a simmer for 20 minutes, stirring occasionally.

  2. After mixture is cool, blend with an immersion blender or a high-speed blender. 

  3. Drizzle coconut milk onto bowls right before serving.

Nutrition Facts
Healthy Curried Butternut Squash Soup
Amount Per Serving
Calories 176 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 9mg3%
Sodium 12mg1%
Potassium 671mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 19665IU393%
Vitamin C 32.4mg39%
Calcium 92mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.