Paleo Butternut Squash Soup


1 medium butternut squash (2- 2.5lbs), peeled, seeded, and chopped into 2-inch chunks

3 Tbsp. coconut oil melted

2 cups white onion, roughly chopped

½  Tbsp. garlic, diced

4 cups chicken broth 

1 teaspoon salt

2 ½ teaspoon yellow curry powder

¾  cup coconut milk

cilantro for garnish


  1. Preheat oven to 400 degrees F.
  2. Combine butternut squash with 2 Tbsp. of melted coconut oil and toss until coated.
  3. Spread the squash evenly on a baking sheet and bake for 30-35 minutes or until fork-tender.
  4. While the squash roasts heat the remaining 1 Tbsp. of melted coconut oil in a large pan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes.
  5. Add in 4 cups of chicken broth, salt, curry powder and the roasted squash. Simmer until the squash begins to break down, about 10 minutes.
  6. Using a large spoon, break down the squash and mix until well combined.
  7. In batches, transfer the soup to a high-power blender and puree until smooth. (An immersion blender will also work.)
  8. Pour the soup back into the pot and stir in the 3/4 cup of coconut milk.
  9. Garnish with cilantro and enjoy!

Serves 4


Inspired by:

You should be out living life to the fullest, not stuck in your home because of health symptoms.

If you are tired of opting out of life experiences because you feel bad, take control of your health today.

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