Butternut Squash Curry Soup

Name: Butternut Squash Curry Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1 medium to large butternut squash; 1 small to medium onion (optional); 3–4 tbsp tallow or grass-fed butter; 1 (14 oz) can full-fat coconut milk; 32 oz bone broth (approximate); 1–2 tbsp curry powder; Salt to taste (start with 1 tsp)

Holly Stein

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Category

Entrees

This Butternut Squash Curry Soup is the perfect blend of creamy comfort and nourishing, whole-food ingredients. Made with roasted-style butternut squash, rich bone broth, full-fat coconut milk, and warming curry spices, this easy soup is naturally dairy-free, freezer-friendly, and packed with flavor. It's an excellent recipe for meal prep, postpartum recovery, or cozy weeknight dinners when you want something both satisfying and nutrient-dense. Whether you're stocking your freezer before a new baby arrives or simply looking for a healthy butternut squash soup recipe the whole family will love, this creamy curry soup is a delicious staple to keep on hand.

Ingredients

1 medium to large butternut squash
1 small to medium onion (optional)
3–4 tbsp tallow or grass-fed butter
1 (14 oz) can full-fat coconut milk
32 oz bone broth (approximate)
1–2 tbsp curry powder
Salt to taste (start with 1 tsp)

Directions

Peel and chop butternut squash into large chunks.
If using onion, chop into large chunks.
Heat butter or tallow in a large pot and sauté onion and butternut squash for about 5 minutes.
Add coconut milk, curry powder, bone broth, and salt.
Bring to a boil, then simmer for 25–30 minutes until squash is tender.
Use an immersion blender to puree the soup.
Taste and add additional curry powder or salt as desired.
Cool soup, distribute into containers, and freeze.