Butternut Ginger Curry Soup

Posted on April 03, 2013 by PBC Admin | 2 Comments

This Butternut Ginger Curry Soup is a delicious, creamy and flavorful soup!  Hearty enough for a meal, it also makes an excellent starter or side dish.  Be careful, the vibrant flavors in this decadent dish could steal the show!  Recipe is paleo and gluten, grain, dairy, refined sugar, egg, yeast, nut, and soy free!

Note: This soup is thick and creamy enough to be enjoyed as a dipping sauce for meats and vegetables.  We used it for dipping paleo chicken strips.

Butternut Ginger Curry Soup

Ingredients:

  • 1 1/2 cups butternut squash puree (recipe below)
  • 1/2 small onion, chopped (about 1/3 cup)
  • 1 inch piece of fresh ginger, peeled and finely grated (about 2 tablespoons)
  • 1 can coconut milk (13.6 oz. - about 1 1/2 cups)
  • 2-3 tablespoons curry powder, depending on your preference for spicy flavors
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil
  • Optional: roasted pumpkin seeds and fresh cilantro (for garnish)

Directions:

  1. In a sauce pan, sautee onion on medium-low in coconut oil until translucent.  Do not allow to brown.
  2. Add grated ginger, stirring constantly to prevent it sticking to the bottom.
  3. Add butternut squash pureee and coconut milk, stir to combine.  Turn heat to medium-high.
  4. Add curry powder and sea salt, stir for one minute.
  5. Turn off stove and remove pan from heat.  Allow to cool for 5-10 minutes. 
  6. Carefully pour soup into a blender, secure lid and puree for 30-60 seconds until smooth.
  7. Return soup to pan.  Turn heat onto medium high and heat to desired temperature while stirring. 
  8. Garnish with roasted pumpkin seeds and fresh cilantro (optional).
  9. Enjoy!

Butternut Squash Puree

Ingredients:

  • 1 medium butternut squash

Directions:

  1. Slice butternut squash lengthwise, remove seeds, and place cut side down on a non-stick baking sheet.
  2. Roast in a 400 degree oven for 30 minutes until fork-tender. Remove from oven and allow to cool completely.
  3. Use a spoon to scoop out butternut flesh. Process in a food processor or blender with 1/2 cup water to make a smooth puree.  

Tip: use leftover butternut squash puree to make other delicious paleo recipes like Butternut Pasta Sauce with Spicy Sausage!



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2 Responses

Sha
Sha

December 14, 2014

I could use some help on how to use your baking mixes without eggs. I ordered several, not knowing that they required lots of eggs. :(
Thank-you.

Sha
Sha

December 14, 2014

Thank-you for a simple, few ingredients wonderful recipe!! Especially with sore hands, not having to peel and cut the hard (uncooked) squash is a blessing.

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