One thing that I never thought I’d miss once starting Wahls Paleo Plus was Indian food. I mean, I grew up in central New York, and I don’t even think we had an Indian restaurant within 50 miles. I never even tried it until I was well into my 20’s, and I didn’t love it. However, since cutting junk out of my diet, I find myself appreciating a lot of different flavors that never appealed to me before. So when my husband requested curry one night, I jumped at the chance to create a healthy, curry flavored meal that would still be something we could eat regularly; and so, curried butternut squash soup was born.
What I love most about this soup is that it’s got the delicious curry flavor, yet it doesn’t have to be spicy unless you want it to be. My husband loves everything hot; I prefer to be able to feel my tongue after a meal.
And with kids, I make one dinner for the whole family, so making spicy dishes isn’t an option. I make this curried butternut squash soup with the flavor, and let my husband add the heat once he has his bowl. (This Paleo Fire Seasoning is amazing for adding a little spice to a dish! Add it if you want a kick.)
I make this soup in my Instant Pot, and it is really simple to make. This recipe generally almost fills my 8 quart instant pot, so if you don’t need as much soup, feel free to half the recipe. I like to freeze half of it so my freezer gets stocked for those days when I’m totally unprepared come dinner time. Which happens more than I’d like to admit.
Curried Butternut Squash Soup
Curried Butternut Squash Soup
Yield 10-12 servings
A hearty, creamy, paleo version of your favorite Indian dish!
- 2 butternut squashes peeled and chopped
- 2 medium sweet potatoes chopped
- 3 tbsp avocado oil
- 1 clove garlic chopped salt & pepper
- 4 medium tomatoes chopped
- 2 bunches broccoli cut up
- 2 onions chopped
- 2 cloves garlic diced
- 3 tbsp red palm oil
- 1 tbsp curry powder
- 2 tsp masala powder
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tsp fire seasoning (optional)
- 2 quarts vegetable broth
- 2 cans coconut milk
Put squash and sweet potatoes in a big ziplock bag with avocado oil, 1 clove of garlic, and salt & pepper to taste. Shake the bag until everything is coated. Roast at 425 degrees for 30 minutes, or until browned.
Put red palm oil, onion, and garlic in the Instant Pot. Saute until onion is soft and translucent, about 5 minutes.
Add the rest of the ingredients to the instant pot, including the roasted sweet potato and squash. Put on the lid and cook on "SOUP" for 5 minutes.
Once it's done, release the pressure valve, and blend the soup using an immersion blender. Add water if you'd like the consistency to be less thick.
Serving Size 2 cups
Amount Per Serving
% Daily Value
Total Fat 17 g
Saturated Fat 9 g
Unsaturated Fat 6 g
Sodium 540 mg
Total Carbohydrates 22 g
Dietary Fiber 6 g
Sugars 7 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I always use this immersion blender when I’m making creamy soups- it’s so much easier than trying to put soup in a blender. I highly recommend getting one!
I will also admit- this curried butternut squash soup is divine when you have toasted gluten free buns with it. It puts the flavor over the top!
Hope you enjoy!