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Curry Butternut Soup

  • Author: Tara | Treble in the Kitchen
  • Total Time: 30 mins
  • Yield: 2-3 servings 1x


Roasted butternut squash and carrots blend together with coconut milk to make a silky smooth soup full of curry flavor.


  • 3 cups butternut squash, chopped
  • 1 cup carrots, chopped
  • 2 Tbsp coconut oil
  • 1 1/2 Tbsp yellow curry powder
  • 2 Tbsp dried chives
  • 1 tsp cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • pinch of black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 14 oz can light coconut milk
  • 1 cup water (plus any extra so that the soup is your desired consistency.)


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place the butternut squash, carrots, coconut oil, curry powder, chives, cumin, cinnamon, salt and pepper in a large plastic bag. Shake until contents are mixed thoroughly.
  3. Line a baking sheet with foil, parchment paper, or a silicone baking mat. Pour the contents of the plastic bag onto the baking sheet and spread in a single, even layer. Roast at 400 degrees for 20-25 minutes (until the vegetables are fork tender and slightly golden).
  4. Once the vegetables are cooked, place them in a food processor or high-powered blender with the red pepper flakes, coconut milk, and water. Puree until smooth, but be cautious of the hot contents.
  5. Pour the pureed soup into a medium sized pot or pan on the stove and heat until the soup is completely heated through.
  6. Garnish with a drizzle of coconut milk, pumpkin seeds, thai basil (as pictured), and/or toasted unsweetened coconut flakes (as pictured) if desired, or enjoy plain! We love to eat this with a kale salad to round out the meal.
  7. Enjoy!
  • Cook Time: 30 mins
  • Category: soup, dinner, meal, lunch
  • Cuisine: paleo friendly, vegan, vegetarian, gluten free, grain free, dairy free