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Coconut, Curry & Butternut Squash Soup

This soup is to die for!

If you love having soups as much as I do, especially on cold winter days, then this one is a must try!

Vegan, delicious and nutritious!!!

Try it out and let me know how you liked it 🥣🥣🥣 .

This soup is so soothing, drinking it will melt away your anxiety and calm your nerves after a stressful day. It nourishes you body & soul!


  • 1 large butternut squash peeled and cut to about 1" cubes

  • 2 tablespoons grape seed oil or coconut oil

  • 1 large onion chopped

  • 1 sweet potato peeled and cut to about 1" cubes

  • 1 medium apple, (any type) peeled and diced

  • 2-3 cups organic vegetable broth, or 2-3 cups water with

  • 2 teaspoons curry powder

  • 2-3 teaspoons grated fresh ginger (depending on taste)

  • Pinch of ground nutmeg 

  • 1 14-ounce can light coconut milk

  • Salt and freshly ground pepper to taste


Bake the butternut and sweet potato cubes in pre-heated oven for about 45 minutes or until soft.

Heat the oil in a pot. Add the onion and sauté over medium-low heat until golden-brown, 5 to 7 minutes. Add the apple, squash, sweet potato, broth and spices. Bring to a steady simmer, then cover and simmer gently for about 10 more minutes. Place the solids to a food processor and process until smoothly pureed, then transfer back to the pot. Gently stir in the coconut milk and return the soup to simmer. Cook over low heat for 5 to 10 minutes, until evenly heated. Season with salt and pepper as needed.

Garnish with freshly ground pepper and some fresh mint leaves.


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