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Healthy Curried Butternut Squash Soup

This Autumn, fall into this delicious take on Butternut Squash Soup! It is full of vegetables, ginger (which is said to reduce inflammation), healthy fats (with the addition of coconut milk), and is rich in protein, thanks to the use of Bone Broth. Enjoy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Dairy Free, Gluten Free, Soup, Vegetables
Servings: 4
Calories: 176kcal


  • 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 Bone Broth (Original Author Recommends Pacific Foods Bone Broth)
  • 1/2 cup Canned Pumpkin
  • 1/2 cup full fat Coconut Milk (from the can)


  • In a large soup pot, heat ghee or coconut oil over medium heat for 1 minute.
  • Add onions and sauté, stirring occasionally, for 3-4 minutes. Add ginger, squash, curry powder and salt and sauté 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.
  • After mixture is cool, blend with an immersion blender or a high-speed blender.
  • Drizzle coconut milk onto bowls right before serving and ENJOY!


Nutrition Facts
Healthy Curried Butternut Squash Soup
% Daily Value*
Fat 10g 15%
   Saturated Fat 7g 44%
Cholesterol 9mg 3%
Sodium 12mg 1%
Potassium 671mg 19%
Carbohydrates 22g 7%
   Fiber 4g 17%
   Sugar 5g 6%
Protein 2g 4%
Vitamin A 19665IU 393%
Vitamin C 32.4mg 39%
Calcium 92mg 9%
Iron 2.8mg 16%
* Percent Daily Values are based on a 2000 calorie diet.
Original Recipe: https://easyrealfood.com/healthy-curried-butternut-squash-soup/