Gluten & Dairy Free Coconut Curry Butternut Squash Soup

This year we didn’t make it to the pumpkin patch, so that meant no homemade pumpkin pie, fresh squash, or homemade preserves… BOO. (Not a Halloween joke, but it works) BUT, my inner fall-queen got excited when our church announced we were having a harvest meal. I hit up the best farmers market I know and got the biggest squash I could find and set out to make the best harvesty comfort meal- butternut squash soup (other than of course the PSL which is a fall staple. Be real, the calories = a meal) We have a handful of gluten free/ dairy free people in the church so I wanted to make something that everyone could enjoy. I don’t know about how you GF/DF folk feel, but I constantly have to convince people that GF/DF can be tasty and I use potlucks to prove it haha. Anyway, the soup was a hit! Added bonus? SO easy. 

I personally found this soup to be super thick and creamy, which I love but thought that others might not be so game, so I added more coconut milk and some vegetable stock to “soup” it up a bit more, and really, it just added to the flavor. After I made it for the church, I loved it so much I made more for home! My husband had the idea to add chicken to it, so I left the second home batch a bit thicker, cooked a couple chicken breasts and a pot of rice and bam- we had coconut curry chicken for leftovers! It was SO yum and a great meal for lunch the next day.

I just love this soup because its so easy. I have essentially done a task analysis on a soup recipe and made it into 6 detailed steps that could have been done in 3 simple steps: Cut, cook all together, blend.  It’s a great soup to warm your bellies at this time of year, plus it’s simple, tasty and can be modified to fit your tastebuds! I hope you enjoy this soup as much as we did! 

Gluten and Dairy Free Coconut Curry Butternut Squash Soup

Prep time: 20 mins

Cook time: 30 mins

Serves 4 (about 8 cups)


1 large squash, peeled and cubed

1 medium sweet potato, peeled and cubed 

2 large carrots, chopped

2 stalks of celery, chopped

2-3 cans coconut milk

1 medium onion

1/4 tsp ginger, minced (powdered works if you don’t have fresh)

3 cloves garlic, minced

Olive oil to drizzle 

1 tablespoon curry powder

1 teaspoon nutmeg

1 teaspoon paprika

1/4 teaspoon salt (to taste)

1/4 teaspoon pepper (to taste)

Dash of chili pepper flakes 

Optional: 3 cups Vegetable stock


1.Preheat your oven to 425 degrees and cover 2 large baking sheets with tinfoil (for easy cleanup later). Drizzle baking sheets with oil to avoid a big mess.

2.Wash and cut/peel skin off squash and sweet potato, carrots and celery and cut into 1 inch pieces. Mix all the veggies together and lay the mixture out evenly on the baking sheets.

3. Mince garlic and ginger and sprinkle evenly over the squash and veg.

3. In a small bowl, combine all your spices. Sprinkle spice mixture evenly over your veggies. 

4. Drizzle a bit more oil over your veggies and put it all in your preheated oven. Check about half way into cooking making sure to stir/flip to to avoid unevenly cooked and burnt veggies.

5. Blend the squash mixture in a blender or with an immersion blender, slowly adding in coconut milk . This can all be done to taste/ thickness preference. Add in vegetable stock to taste/ until you get the desired thickness you would like! 

6. Taste as you go and add more spices to fit your needs. Top with croutons or eat with a toasted sandwich.
That’s it, folks. ENJOY! 

Have anymore harvesty meals? I’d love to have them! Have a different spin on this one? Let me know and I’ll try it out!


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