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!
Easy Whole30 Butternut Curry
Ingredients
- 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
Instructions
- 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.