Easy Whole30 Butternut Curry
Easy whole30 butternut curry soup made with healthy ingredients. My favorite paleo dinner for fall and cozy winter evenings. An easy family dinner that can be made ahead and frozen or stored in the fridge to eat throughout the week!
I just got back from a little road trip through the snowy Montana mountains with my sister and all I want is warm soup to warm me… I feel like I’ve been cold for three days straight!
Literally, doing all the things to keep me warm- soaking in a hot bath at night, drinking all the tea, triple decker woolies on my feet, but the one thing is lacking… HOT SOUP!
This creamy butternut curry soup is my go-to lately.
It’s so easy to make, because everything gets blended in the blender then served up!
The warming flavors and smooth texture makes coming home from a chilly road trip inviting as heck!
Three reasons why you should stop everything you’re doing and make this soup right now:
1. It tastes like fall, all the autumn flavors and feels going on here.
2. It’s incredibly easy to whip up and use as meal prep throughout the week; just use these glasslock containers for storage in the fridge!
3. Only a handful of fresh ingredients go into this soup, making it a tasty and healthy option for weeknight dinners!
K, go enjoy now!
Bye!
- 2 pounds butternut squash raw cubed
- 1 cup vegetable broth
- 1 cup full fat canned coconut milk chokah brand
- 1/2 yellow onion minced
- 4 tablespoons red curry paste
- 1 tablespoon ginger fresh grated
- 2 teaspoons fish sauce
| Info |
| Cook Time | 10 minutes |
| Prep Time | 5 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
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- In a soup pot, add all ingredients and simmer for about 10 minutes until butternut squash is soft, but not mushy. Transfer ingredients into a high speed blender (I use my vitamix or kitchenaid) and puree until smooth. Optional: top with a sprinkle of hemp hearts and sea salt to taste.
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Nutrition Facts
Easy Whole30 Butternut Curry
Amount Per Serving
Calories 223
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 9g
45%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.003g
Sodium 493mg
21%
Potassium 22mg
1%
Total Carbohydrates 30g
10%
Dietary Fiber 4g
16%
Sugars 7g
Protein 5g
10%
Vitamin A
160%
Vitamin C
12%
Calcium
1%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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3Comments
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can
can anyone tell me a replacement for fish sauce? its not safe for people with selfish allergies Thank you
I’m assuming you leave the skin on for the soup?
Hi Sarah, I used pre-cubed butternut squash without the skin.