curried butternut squash + sweet potato soup




  • 2 tbsp grass fed butter or ghee

  • 1 large yellow onion, diced

  • 3 cloves garlic, roughly chopped or minced

  • 2 medium butternut squash, peeled and diced into 1-inch cubes

  • 1 medium sweet potato, peeled and diced into 1-inch cubes

  • 2 honeycrisp or green apples, diced (leave skin on)

  • 1 tbsp curry powder

  • 1 tsp ginger powder

  • 1 tsp turmeric powder

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp cinnamon

  • Sea salt + black pepper to taste

  • 3 cups chicken bone broth

  • 1/2 cup full fat coconut milk

  • 2 tbsp fresh squeezed lime juice

  • For topping: cilantro, extra coconut milk, lime wedges


  1. Heat 6 qt dutch oven (or similar) on medium high heat. Once hot, add 2 tbsp butter. Once the butter is melted, add the onion and garlic and saute about 5 minutes.

  2. Add the butternut squash, sweet potato, apples, and spices. Mix to combine everything, cover and cook for 5-7 minutes.

  3. Uncover, stir, and add in the broth and coconut milk. Bring to a boil, reduce heat to low, cover and simmer an additional 15 minutes or until squash and potatoes are fork tender.

  4. Using an immersion blender, blend until soup is of smooth and creamy consistency. Alternatively, you can transfer soup in batches to a high speed blender and puree that way.

  5. Stir in the lime juice, taste and adjust seasonings as needed. Top with cilantro and extra coconut milk, and serve warm! This would go really well with some crusty garlic bread or naan.

  6. Leftovers can be stored in the freezer for 1 month, or in the refrigerator for 1-2 weeks.