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Healthy curried butternut soup

Prep Time:

50 minutes

Cook Time:

50 minutes


4 to 6 servings



About the Recipe

There's a new chill in the air, a small breeze that reminds us of the seasons changing and with this we experience a yearning for warmer meals, comfort and immune boosting recipes. This simple recipe offers all of the above; warmth, comfort and immune boosting benefits!


  • 1 medium butternut squash, peeled, seeded, and diced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 4 cups chicken stock

  • 1 cup coconut milk (light or full-fat, depending on preference)

  • ]450g boneless, skinless chicken breasts, diced

  • Salt and pepper to taste

  • Optional toppings: Sesame seeds, Greek yogurt (or coconut yogurt for vegan option), toasted pumpkin seeds


  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 5 minutes.

  2. Stir in the curry powder, ground cumin, and ground coriander. Cook for an additional 2 minutes, stirring constantly to toast the spices and release their flavors.

  3. Add the diced chicken to the pot and cook until it's no longer pink, about 5-7 minutes.

  4. Add the diced butternut squash to the pot, and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the butternut squash is tender, about 20-25 minutes.

  5. Once the squash is cooked through, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

  6. Stir in the coconut milk and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes to heat through and allow the flavors to meld together.

  7. Ladle the soup into bowls and garnish with chopped cilantro, a dollop of Greek yogurt (or coconut yogurt), and toasted pumpkin seeds if desired.

Macro Breakdowns (per serving, assuming 6 servings):

  • Calories: Approximately 280 kcal

  • Carbohydrates: Approximately 18g

  • Protein: Approximately 20g

  • Fat: Approximately 14g

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