Paleo + Whole30 Thai Curry Roasted Butternut Squash Soup
Paleo + Whole30 Thai Curry Roasted Butternut Squash Soup Recipe – roasted butternut squash soup with apple, thai curry paste and coconut milk. The oven and blender do all the work for you! Gluten free, grain free, dairy free, sugar free, healthy living, clean eating.
This soup is an explosion of flavor in your mouth. So many of my favorite fall flavors! Roasted butternut squash, roasted apple, roasted carrot, thai curry and coconut milk.
I love that it is soup weather!
This paleo + whole30 thai curry roasted butternut squash soup is based off the paleo + whole30 roasted butternut squash soup that I shared with you guys last year and you all loved so much.
It is the same basic concept, but I added in even more flavor with the addition of thai curry paste and coconut milk. The flavors marry perfectly.
This thai curry roasted butternut squash soup is very simple to make. Start by roasting off all the vegetables. This soup has butternut squash, carrots, onions, garlic, an apple for a touch of brightness and sweetness, and a sweet potato for a little silkiness and sweetness.
By roasting them, they get that deep, caramelized flavor that is more powerful than simply bowling them as a standard soup would do.
I have the time breakdowns for how long the vegetables roast for. When they’re done roasting, remove them from the roasting pan and add them to your blender. Blend the vegetables with some chicken stock until silky and smooth, then add to a soup pot to warm and add in more chicken stock and coconut milk.
Top it with some chopped cilantro and a drizzle of coconut milk and dinner is ready to go!
I like my soup with mild spice, so I add in just 2 tablespoons of thai curry paste. But if you like yours spicier, feel free to add more to taste.
This recipe makes a ton of thai curry roasted butternut squash soup, and it freezes beautifully! Or have leftovers for lunch for the week for an easy meal prep. Super healthy and very delicious. Paleo, whole30, gluten free, grain free, dairy free, sugar free, soy free, healthy living, clean eating.
Paleo + Whole30 Thai Curry Roasted Butternut Squash Soup
- 1 large butternut squash, about 2 pounds, cut in half, seeds scooped out
- 3 large carrots, ends cut off
- 1 large onion, peeled, ends cut off, cut in half
- 1 large Granny Smith Apple, cut in half and cored, skin left on
- 1 medium sweet potato, whole
- 4 large cloves of garlic
- 2 tablespoons olive oil
- salt and pepper
- 3 or 4 cups of chicken stock
- 13.5- ounce can coconut cream
- 2 tablespoons thai curry paste for mild spice, or more to taste for spicier
- Chopped cilantro and a coconut cream drizzle for garnish
- Preheat oven to 425º with the oven rack in the middle. Line a large roasting pan with parchment paper.
- Place the butternut squash, carrots, onion, apple, sweet potato and garlic on the roasting pan. Drizzle with olive oil and salt and pepper.
- After 20 minutes of roasting, remove the garlic and apples. Transfer to your blender.
- After 40 minutes of roasting, remove the onion, carrots and sweet potato. Transfer the carrots and onion to your blender, and once the sweet potato is cool enough to handle, pull the skin off and add the flesh of the sweet potato to your blender. Discard the sweet potato skin. (Or if you’re like me, eat them as a snack while dinner cooks!)
- After 60 minutes of roasting (or once your butternut squash is tender and a fork is very easily inserted and removed), remove the butternut squash. Once the butternut squash is cool enough to handle, scoop out the flesh and transfer it to your blender. Discard the skins.
- Add 1 or 2 cups of chicken stock and the thai curry paste to your blender with the roasted vegetables, and blend until very smooth. (If your blender isn’t big enough, you can blend the vegetables in batches). Transfer the blended soup to a soup pot, and add in the can of coconut cream and enough chicken stock to reach your desired soup thickness. If you like your soup thicker, use just 3 cups of chicken stock. If you like it thinner (like I do!), use 4 cups of chicken stock.
- Taste and season with salt and pepper if necessary, and warm on the oven. Serve warm topped with chopped cilantro and a drizzle of coconut cream if you want it to look fancy.
- Leftovers will keep in an airtight container for 5 days in the fridge, or frozen for 6 months in the freezer.
More Clean Eating Dinner Recipes:
Paleo + Whole30 Pumpkin Coconut Thai Curry
Paleo + Whole30 Roasted Butternut Squash Soup
Paleo + Whole30 Coconut Chicken Thai Curry
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17 Comments on “Paleo + Whole30 Thai Curry Roasted Butternut Squash Soup”
Thank you, Hayley!
I made the soup today. It was amazing, how easy it came together. I added a little liquid smoke, smoked paprika and curry, instead of the Thai curry! I will make it again using the Thai curry. I was making the soup for my friends, who do not like spicy food at all.
Making this recipe as we speak after some raving reviews. You mention coconut milk all through your blog but then say cream in the recipe section.
I’m very OCD when it comes to cooking (wish I wasn’t) so I like to make it as stated for best results.
I have coconut milk but can run to the store if you recommend cream instead.
You can use either! I prefer to use coconut cream because it has a higher fat content, giving you a richer soup. But coconut milk works too!
One of my favorites….I gave some to a friend and she said, “This is restaurant worthy!” I totally agree! Yum!
WOW! What a compliment! Thank you so much, Deb!
Made this soup today. All I can say is OMG…… delicious. Will definitely make it again. So easy and simple ingredient’s..
So glad you enjoyed making it and found it easy to make with simple ingredients Nancy. I think it is delicious too!
Hi Natalie! I look forward to making this week and will update with a rating then. I have a question… should I use Coconut Cream or Coconut Milk?
Both coconut cream and coconut milk would work great Jessica. I tend to use coconut cream more often because I prefer a thicker, richer soup. I sure hope you like it! Happy cooking!
I’ve made several versions of this soup — this one by far the best!
The additional roasted veggies really add to the depth of flavor. Brava!
I am so happy you like my butternut squash soup Ruthie! Thank you for the fantastic compliment. I agree, the veggie to really boost the flavor!
I chose to give your soup recipe a try and so pleased that I did. Reasonably easy to make and it was so delicious. Truly awesome! Thanks for your great soup recipe.I will be making it again and again. Larry
I am so happy you liked this Larry! I am thrilled to make it into your recipe rotation. Fall is the perfect time to make lots of butternut squash soup.
So delicious! I can’t wait to make it again!
So glad you can’t wait to make this again Megan! What a great compliment!