Easy Butternut Squash Soup
Holly Stein
6
10 minutes
25 minutes
120
American
Dinner
A simple, nourishing soup made with butternut squash, creamy coconut milk, bone broth, and warm curry spices. It's easy to digest, freezer-friendly, and perfect for colder months!
Why I Love This Soup
Soup is one of the easiest ways to get nourishing ingredients into your diet without a lot of prep work. Cooking vegetables softens their structure, and the warm broth provides fluid while making this a comforting, easy-to-enjoy meal.
Whether you're nourishing your body through pregnancy, postpartum recovery, or everyday life, this recipe is a simple way to get more real food on your plate. Make a batch now and freeze individual portions for easy meals throughout the colder months.
I get my organic pantry staples, including coconut milk and spices, from Thrive Market. Use my link for 40% off your first order.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- ½ can full-fat coconut milk (about ¾ cup), plus more to taste
- 4–6 cups bone broth, enough to cover the squash
- ½–1 tablespoon curry powder, to taste
- Salt, to taste
Optional addition:
- 1 pound ground beef for extra protein and a heartier soup.
Directions
Prepare the squash. Peel, seed, and chop the butternut squash into cubes.
Add ingredients to a pot. Place the squash, coconut milk, bone broth, curry powder, and salt in a large pot. Add enough broth to cover the squash.
Simmer. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the squash is fork-tender.
Blend until smooth. Use an immersion blender to blend the soup until creamy. Alternatively, carefully transfer it to a blender in batches.
Adjust and serve. Taste and add more salt, curry powder, or coconut milk as desired.
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