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Butternut Squash Soup

Updated: Oct 19, 2020


  • 1 Medium Butternut Squash (peeled and cubed)

  • 2 Scallions (sliced)

  • 2 Garlic Cloves (diced)

  • 1 Can of Coconut Milk (unsweetened)

  • 32 oz of Chicken Broth (low sodium)

  • 1 Tsp Red Curry Paste

  • 1 Tsp Cinnamon

  • Sea Salt and Pepper to taste

  • 1 Tsp Garlic Powder

  • 1 Tsp Turmeric Powder

  • 2 Tablespoons Olive Oil

  • Serve in the perfect soup bowl

-This is such a delicious and quick wholesome recipe to make on a weeknight for your family, enjoy!

  • Add the two tablespoons of olive oil to a dutch oven or large soup pot over medium-high heat. Add the chopped scallions and garlic cloves and saute for a few minutes, then add the cubed butternut squash. Season with salt and pepper, cinnamon, and the red curry paste and stir well for 5 minutes. The aroma will be mouth-watering!!

  • After the squash has been cooking, add the can of coconut milk and the chicken broth and simmer on low medium heat for 15 minutes with the lid on.

  • After the 15 minutes of simmering, add the garlic powder and the turmeric powder to the soup and stir. Then, take the soup contents and add it to a vita-mix or regular blender and blend away to a creamy smooth texture. It'll have a nice froth on top of the coconut milk.

  • Add the soup over a good healthy brown rice or quinoa or by itself and top off with a salad of your choice for added texture and crunch.

Bon Nest Appetit!

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