Fat Loss · Nutrition · Recipes

Coconut Curry Soup

By Valerie Heart

This coconut curry soup is easy to make and has soooooo much flavour. Plus, it tastes oh so good on a cold winter day! Yummy and different.

Bon appétit!



  • 1 butter nut squash
  • 1/2 purple onion
  • 1/2 yellow pepper
  • 1 carrot
  • 2 stalks of celery
  • 1 can of coconut milk
  • 1 container of chicken broth
  • 2 tbsp olive oil
  • 1 tsp red pepper flakes
  • 1 tbsp curry powder
  • 1 tsp cumin
  • Pepper to taste


  1. Heat oven to 350 degrees. Cut squash in half and place on cookie sheet upside down.  Bake for approximately 1.5 hours or until a fork can pierce through it.
  2. Let squash cool and then scoop out the inside and puree in a blender until smooth.
  3. Chop up your veggies into small pieces and add to a large stock pot
  4. Add your veggies along with chicken broth, coconut milk and spices to the pot and simmer on medium heat for 30 mins until the vegetables are soft.
  5. Let the soup cool and then puree until vegetables are blended in and you get a smooth finished product.

*This soup is gluten free and can also be made vegan by substituting vegetable broth in place of chicken.



  • Keep the veggies in tact for a more hearty version
  • Add chicken for some extra protein
  • Top with a dollop of greek yogurt!

Makes approximately 8 servings

Nutrition: (soup only)

  • 75 calories
  • 8 g carbs
  • 4 g fat
  • 1.3 g protein


Related Recipes:

Feel Better Butternut Squash Soup

Smoked Salmon Pumpernickel Bread Breakfast Pudding

Fall Squash Bake


2 thoughts on “Coconut Curry Soup

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