Paleo Coconut Curried Butternut Squash Soup © 2013 . All rights reserved.

Paleo Coconut Curried Butternut Squash Soup

This Coconut Curried Butternut Squash Soup recipe is made with coconut milk, chicken stock, onion, ginger, and sea salt and is actually inspired by a recipe that I found on the Whole Foods website. I’d like to point that out because this is really a Paleo tweaked recipe that is so great for the holidays, I had to include it with our Thanksgiving menu! This is the perfect starter to go with our Paleo Oven Roasted Turkey!

So today I finished all of my holiday shopping and I’m so relieved that I found something for everyone! I really don’t have to buy for many people, but I like to make sure that I get something special for everyone. This is good, because it allows me to just sit back and chill for the next month as presents come in the mail. Ah, I love the Internet!

Recipe: Paleo Coconut Curried Butternut Squash Soup


  • 1 medium Butternut Squash
  • 1 (14oz) can Coconut Milk
  • 2 cups Chicken or Vegetable Stock
  • 2 Tbsp Coconut Oil
  • 1 small Yellow Onion
  • 1 Garlic clove
  • ½ Tbsp fresh Ginger
  • 1 Tbsp Arrowroot Powder
  • 3 tsp Red Curry Paste
  • 2 tsp Coconut Crystals (or raw Honey)
  • 1 ½ tsp Coarse Sea Salt
  • Fresh Chopped Cilantro
  • Paleo Adobo Seasoning
  • Large Shrimp
  • Coconut Oil


  1. Heat the coconut oil in a large pot over medium-high heat. Dice the onion, garlic and ginger and then add them to the oil. Cook, stirring occasionally, until the onion is translucent (about 5 minutes).
  2. Stir the curry paste, coconut crystals, arrowroot powder and salt into the onion mixture and cook for another minute.
  3. To the pot, add the squash, coconut milk, and broth and turn the heat to high. Bring to a boil, then reduce the heat to low (about a 3) and simmer for 20-25 minutes.
  4. Peel and devein the shrimp. Dust the shrimp with adobo and heat a pan to medium-high heat. Spray with coconut oil and cook the shrimp for 5-7 minutes or until the shrimp are pink and opaque all the way through.
  5. While the shrimp is cooking, blend the squash soup mixture in a blender (or Bullet, my favorite!) and blend until smooth and creamy.
  6. Top the soup with shrimp and cilantro and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

This recipe is Vegan!

This recipe goes great with our Paleo Oven Roasted Turkey, Paleo Celery & Herb Stuffing, Paleo Cranberry Sauce, and Paleo Garlic Mashed Sweet Potatoes. Don’t forget to follow it up with our Paleo Pecan Pie or Paleo Pumpkin Pie!