Paleo Coconut Curry Butternut Squash Soup is full of spicy, cozy flavor. Plus, it’s easy enough for a quick weeknight dinner!

Paleo Coconut Curry Butternut Squash Soup is full of spicy, cozy flavor. And it’s easy enough for a quick weeknight dinner!

One of my favorite favorite FAVORITE parts about fall is squash. I love squash. A few weeks ago I drove several towns over to a grocery store that I knew would have different varieties of squash than the stores in my town.

And I spent, like, 30 bucks on squash.

Just squash. Six different varieties of squash though.

But still, my favorite will always be butternut squash. Even though it’s pretty widely available all year long, I still go butternut squash crazy every fall.

I put it in eggs in the morning, I bake it into muffins, I top salads with it, and, of course, I make soup with it.

My all-time favorite is my Autumn Squash Soup (which can also be made paleo if you just substitute full fat coconut milk for the heavy cream and maybe just use fresh apple instead of apple juice) and I make that one at least once a week.

Click for the full recipe


For this month’s Secret Recipe Club, I was assigned to Sarah’s Kitchen. Sarah has tons and tons of delicious recipes, including lots of ethnic (at least to me) eats. These meatballs caught my eye and I rushed out to get the ingredients.

My husband’s doing the whole grain-free thing so I substituted almond meal for the oats but I’m leaving Sarah’s recipe as is. I couldn’t find mango chutney at my store so I used mango nectar which wasn’t my greatest idea. I don’t think it added much of anything to the dish. If anything, I’d use apricot jam or something in place of the chutney next time.

The meatballs are so delicious though! They’re simmered in a mixture of tomatoes, coconut milk, and curry powder. Fantastic does not even begin to describe how they smelled cooking. So amazing.

South African Meatballs
  • 2 pounds ground beef
  • 1 cup oatmeal
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 3 tablespoons mango chutney
  • 2 eggs
  • 1/8 cup rice vinegar
  • 2 tablespoons olive oil
  • 2 cans diced tomatoes
  • 2 onions chopped
  • 6 garlic cloves
  • 1 can coconut milk
  • 3 teaspoons curry powder
  • 1 tablespoon brown sugar
  1. Preheat oven to 325F.
  2. To make the sauce, heat the olive oil in an oven proof pan. Add the onions and garlic and cook until softened, about 5 minutes. Add the coconut milk, canned tomatoes, curry powder, brown sugar and a tsp of salt. Let simmer while you make the meatballs.
  3. To make the meatballs, combine the beef, oatmeal, chutney, eggs and spices and shape into large 2 inch meatballs. Add to the sauce, cover and bake for 1 hour.

‘); // ]]>