One thing that I never thought I'd miss once starting Wahls Paleo Plus was Indian food. But, 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.
Print

Curried Butternut Squash Soup

A hearty, creamy, paleo version of your favorite Indian dish!
Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 245kcal
Author Stefani Ganong

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2cups | Calories: 245kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Sodium: 540mg | Fiber: 6g | Sugar: 7g