Curry Butternut Squash Soup

A great soup anytime!


  • 1 Tbsp coconut or avocado oil
  • 2 medium shallots chopped
  • 2 cloves garlic, minced
  • 6 cups peeled & chopped butternut squash  (usually 1 whole squash)
  • Tbsp Keep Calm & Curry On
  • 1 15-ounce can coconut milk
  • 2 cups vegetable broth or bone broth
  • 1-3 Tbsp maple syrup 



  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash and season Keep Calm & Curry On Seasoning. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  4. Add coconut milk, vegetable broth and maple syrup. 
  5. Bring to a low boil over medium heat and then reduce heat to low and cover, and simmer for 15 minutes or until butternut squash is fork tender.
  6. Use an immersion blender or you can put into a blender and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  8. Serve as is or with garnishes with fresh herbs, sour cream, cream fresh or a garlic chili paste.