Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup Recipe

Skin-friendly, dairy-free, sugar-free, gluten-free


As fall comes closer, soups are my go-to for dinner.


It’s such a warm feeling to be snuggled up by the fire on a cold day and have a delicious warm bowl of wholesome goodness.


Most soups have heavy dairy-based creamers or just don’t pack enough punch to be appetizing.


So I have made sure this one is dairy-free, delicious and heart-warming.


Here is the recipe:


1 tablespoon oil (olive or avocado)

1 cup chopped onion

1 tablespoon garlic

4 cups of frozen butternut squash chunks

Salt to taste

1.5 tablespoons curry powder (or a mixture of turmeric, coriander powder, chilli powder, black pepper)

1/4 teaspoon cinnamon powder

1 cup of water or broth

1/2 can coconut milk

Pumpkin seeds (for garnish)




Heat the oil in a pan

Once the oil is heated, add in onions and garlic

Saute for 2 minutes

Add curry powder, salt and cinnamon powder

Saute for 1 minute

Add the butternut squash chunks – stir to make sure all of them are coated with spices

Add in the coconut milk and broth

* Instant pot version: Cook on high pressure – manual or pressure cooker mode for 5 minutes, let the pressure release naturally

* Stove pot: Boil on medium heat till butternut squash is soft – add more water if needed

Once cooked puree with a hand mixer until creamy and uniform

Serve in a bowl and garnish with pumpkin seeds


ENJOY! Don’t forget to tag me on instagram if you try it (@dr.tanvitijoriwala)

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