This creamy roasted butternut squash curry soup is WOW. You’ll want to batch cook this healthy soup recipe all autumn long.
The colors, the flavors, the creaminess, the toppings…there is just so much to love about this one.
I originally tried making it with pumpkin, and it was good, but the roasted butternut squash was even better. (You can of course try it with pumpkin puree – but try roasting the pumpkin instead of steaming it for added flavor. Or you can buy pre-made). Additionally, the roasted butternut squash seeds have such a nice, unique flavor, too.
Chew Your Soup
I love adding toppings to the soup, as they not only add some beautiful color and crunch, they also force you to chew your soup. Chewing prepares the rest of your body for digestion, so it’s a good to get into the habit of chewing your soup (and smoothies for that matter), to set you up for better digestion.
Try this Roasted Butternut Squash Curry Soup
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook so I can share it. I’d love to see what you come up with!
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a 28-day healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. Her most popular program is EatSLIM, a 10-week online group glass that guides participants to develop healthy eating habits that stick – and lose weight, boost their metabolism, improve their digestion, and quit sugar.
She writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.