Butternut Squash & Cauliflower Curry Soup

butternut squash and cauliflower curry soup

It doesn’t get much more satisfying than a hearty, warm bowl of soup on a cold, winter night. Especially, when someone in the household is sick- which is my situation currently.

Fortunately, some of my favorite ingredients boost immunity, reduce inflammation, and taste great which leads to a delicious, immune boosting bowl of comfort. The key spice in this recipe is… curry!

This recipe can be adapted depending on the ingredients you have on hand, so feel free to switch it up!

Butternut Squash & Cauliflower Curry Soup

Makes approx. 4-6 servings

For the base

-1 butternut squash, peeled and diced in to 1-inch cubes (could also use any potato)

-1 yellow onion, roughly chopped (shallots will also work)

-1 small head of cauliflower (or half a large head), cut into florets (broccoli will work well too)

-2 tbsp coconut oil

-1 tbsp curry powder

-1/2 cup unsweetened apple juice

-4 cups of low-sodium vegetable or chicken stock

-1 can of coconut milk (I used an 8.5 oz can)

-salt & pepper

For Garnishing

-a few springs of cilantro, chopped (thyme and parsley are also good options)

-green onion, diced

-1/2 avocado, sliced

-4 tbsp unsweetened (non-dairy) yogurt or creme fraiche

-fresh ground pepper


Place all ingredients for the base in a slow cooker on high for 4 hours or in an Instant Pot on high pressure for 10 minutes and naturally release.

Purée in a blender until smooth or serve as is. I puréed half and added about 1/2 cup of the whole veggies and it was perfect.

Garnish with a dollop of yogurt, a few slices of avocado, cilantro, green onion, and fresh ground pepper. Enjoy!


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