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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: https://www.foodfaithfitness.com/butternut-squash-soup-curry/

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