Asian inspired Butternut squash soup (GF, DF, Paleo, Vegan)

Asian inspired butternut squash soup (GF, DF, vegan, paleo)



1 tsp coconut oil

1/4 tsp sea salt

1 red onion, chopped

2 carrots, chopped

4 cloves garlic

2 tsp turmeric

2 tsp cumin

1 tsp ground fennel

1 tsp coriander

2 tsp ginger

1 lime, juiced

24 ounces butternut squash, chopped (fresh or frozen)

1 tbsp tamarind paste

1 can coconut milk

4 cups broth

1 zucchini, spiralized



pomegranate seeds


roasted pumpkin seeds

optional: cayenne powder



  1. Heat large soup pot on medium on stovetop
  2. Add oil, salt and onion, cook for 5 minutes stirring often
  3. Add carrots, garlic and spices, continue to cook for 5 minutes to release aromas of the spices, stir often
  4. Add lime juice, scrape up any brown bits from the bottom of the pan
  5. Add squash, tamarind, coconut milk and broth, mix well, cover and simmer for 15 minutes
  6. Puree soup (easiest when using a stick blender/emulsifier) 
  7. Continue to cook soup or add back into the pot, add the spiralized zucchini, cover and cook for an additional 5 minutes.
  8. Serve with garnishes and enjoy!