Curried Butternut Squash Soup With Fresh Herbs & Coconut Oil

Curried Butternut Squash Soup With Fresh Herbs & Coconut Oil


Spicy Curried butternut squash soup laced with coconut oil makes a warm comforting meal. I have been on a soup spree the last couple of days and yesterday I whipped up a batch of curried butternut squash soup with fresh herbs, spices that had my home smelling all warm and fuzzy! It’s very easy to make and is chockfull of healthy veggies and zesty spices that add a nice kick to it.  Part of  my problem is : having grown up on spices I find most restaurant or store-bought soups a little bland and then I have to make a spicy version of it. I added some sweet potatoes, peppers, celery, and an apple to the butternut squash. Spices I used were curry powder, cayenne and my favorite curicumin aka turmeric.  Some fresh dill, freshly grated garlic and ginger at the end of cooking added a zesty flavor to it! Top this off with a dash of coconut oil and you have a flavorful curried butternut squash soup which takes veggies to a new level. You can roast all the veggies if you want but I just microwaved the lot and pureed it before transferring to the stove.  Roasting gives it  a unique flavor, but this was one of those days I was craving soup so badly I could not wait.




Nutrition Wise!

Butternut squash has one of the highest concentrations of vitamin A rivaling even potatoes.  It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It also has adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus. Sweet potatoes have a similar profile to butternut squash, so put the two together and you pack a powerful punch of vitamin A. Adding spices like curry powder, turmeric and cayenne increases the antioxidant power of the soup. Ginger, garlic and coconut oil add an antiseptic, antibacterial quality and increase immune function. Lots of goodness in this soup it seems!!



Curried Butternut Squash Soup

Serves 6-8
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Soup
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold


  • 3 Cups butternut squash (peeled, seed removed and cut into chunks)
  • 1 cup sweet potao (peeled, seed removed and cut into chunks)
  • 1 apple (cut into chunks)
  • 2 Stalks celery (cut into pieces)
  • 1 Small onion (chopped)
  • 1 cup peppers (chopped ( I used red and yellow))
  • 1 Tsp curry powder
  • 1 Tsp turmeric
  • 1 Tsp cayenne pepper
  • 1 Tsp salt
  • 4 Pods garlic
  • 1/2 Inch ginger
  • 1/4 cup dill (chopped)
  • 2 Tbsp coconut oil
  • 2 Cups vegetable stock


Microwave or cook all the veggies and apple in one cup of veggie stock for 5 -7 minutes till soft
Puree in a blender or food processor till smooth
Heat oil, add spices and cook for 1 minute. Add pureed mixture and salt and cook for 10 minutes. Add fresh dill. Grate ginger and garlic into soup and cook for 2 minutes before you take it off the stove.







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9 thoughts on “Curried Butternut Squash Soup With Fresh Herbs & Coconut Oil”

  • Love this recipe & cannot wait to try it! I enjoyed that you included information on the benefits of including butternut squash because they are so high in Vitamin A, but a little reminder is always awesome!

  • This recipe is a perfect blend of nutrients offering a great mix of spices. The dish is unique and with a dash of charm. Thanks for sharing the recipe.

  • Smells and tastes like home to me. My mother used to cook dinner for us with dishes that have coconut milk in it. I just can’t imagine what curry and butternut taste like together.

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