Butternut Squash  Soup

This Healthy Butternut Squash Soup is made with simple ingredients and ready in 30 minutes! Naturally gluten free and vegan, everyone will love this rich and creamy soup!


Preheat large heavy bottom pot or Dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally. Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.


Add butternut squash, coconut milk, stock, salt and pepper. Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.


Using an immersion blender, puree soup until smooth and silky.


Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.



Refrigerate in an airtight container for up to 5 days.

Swipe up for the full recipe!

If you try this recipe, be sure to leave a star rating  and review on the post!