Paleo Coconut Curry Butternut Squash Soup is full of spicy, cozy flavor. Plus, 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.
So it’s really just butternut squash and sweet potato cooked in veggie stock with onion, garlic, ginger, and red curry paste (make sure it only has herbs and spices— no weird add-ins!). And then once the veggies are tender, you blend it all together and then add in a touch of coconut sugar, some lime juice, and coconut milk.
It comes together in less than 30 minutes and stores great in the fridge. When you reheat, just add a bit more vegetable stock (or water) to thin it out if needed.
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