Gluten Free Curried Squash Soup
This velvety, golden soup is the kind of bowl that makes a cold evening feel completely manageable — rich, warming, and deeply satisfying for all four servings. Butternut squash simmers in chicken broth until fork-tender, then gets blended silky-smooth before a generous pour of full-fat coconut milk takes the whole thing somewhere luxurious. The spice blend of curry powder, cumin, turmeric, and a pinch of cayenne builds real depth without any heat that overwhelms, and fresh ginger and garlic bloom in the pot early on so every spoonful carries that aromatic backbone. One thing that makes this soup so easy to trust is that every ingredient is naturally free of gluten — no flour-based thickeners, no store-bought spice blends to second-guess, just whole spices and real produce doing all the work. A squeeze of fresh lime juice stirred in at the end cuts through the richness beautifully and keeps the flavors bright. Finish with roasted pumpkin seeds and cilantro if you have them — the crunch and freshness against that creamy, spiced base is genuinely hard to beat.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp roasted pumpkin seeds (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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